Roasted Garlic and Chicken Soup

Remember when I posted How to Roast Garlic and talked about Hubby would bathe in the stuff if I let him? I’m pretty sure he’d also bathe himself in this soup. It uses 3 whole heads of garlic so I knew he’d love it.

The biggest disappointment with this recipe was that it only serves four. So the night I made it for dinner with friends, we didn’t get to enjoy leftovers. Have no fear, I made it a couple days later for Hubby and I to enjoy just the two of us.

The fact that I made this recipe twice in one week is a testament to how good it is. I rarely remake recipes. It just doesn’t make sense with the huge list of recipes I want to try. But this was worth the effort. I would recommend roasting your garlic in advance if you want to save yourself some time when you’re making this. I served it with freshly baked bread.

Two Years Ago: Cinnamon Roll Monkey Bread
Three Years Ago: Red Velvet Cupcakes

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Roasted Garlic and Chicken Soup

Roasted garlic and chicken make a perfect pair in this comforting soup.

Yield: Serves 4

Ingredients:

3 heads roasted garlic
2 Tbsp butter
2 cups sliced onions
1 1/2 tsp chopped fresh thyme
2 heads of garlic, cloves separated and peeled
3 1/2 cups chicken stock
2 cups shredded cooked chicken (optional)
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
salt and freshly-ground black pepper
4 lemon wedges

Directions:

Once garlic has cooled, squeeze between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic cloves and cook 3 minutes.

Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add shredded chicken and cream, and bring to simmer. Season with salt and freshly-ground black pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Recipe from gimme some oven

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3 Responses to “PW’s Crispy Yogurt Chicken”

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    1
    Chris — September 19, 2008 at 12:44 am

    This looks so good. Should I be reading this, as hungry as I am at this moment? Thanks for adding another “wicked awesome” recipe to the round up. (I had to bring my accent back for a sec…ha!)

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    2
    Joelen — September 19, 2008 at 12:51 am

    This recipe of hers is on my must try list!

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    3
    Jen — September 19, 2008 at 1:01 am

    Yea it was good, but just looked kinda funny. I’m definitely going to make it again with chicken that has skin on it.

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