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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
So glad you liked it, Jen! And what a pretty picture. I have been trying to think of something to make for your Power of Pink challenge but I just haven’t done much baking lately at all (and for some reason, savory pink ideas are escaping me!)
I actually haven’t made it yet, but I do have a pumpkin pasta dish bookmarked for the weekend. : ) This one sounds delicious though. I might need a change of plans now!
Looks delicious! You HAVE to make this at some point! Super easy and so so tasty
http://stephchows.blogspot.com/2008/04/pumpkin-gnocchi.html
Mmmmmmm sounds delicious:)
I haven’t made it, or HEARD of it!!! Oh my goodness, it sounds AMAZING! Next week, this is on my grocery list!
I had to come and see what “pumpkin pasta” was… how tasty looking! I have bookmarked this for future reference!