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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7 Responses to “Chicken Parmesan Burgers”

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    1
    Debbi Does Dinner Healthy — August 17, 2010 at 11:58 am

    This sounds awesome! The pictures are wonderful as well. I can’t for the life of me figure out how to get good burger pictures. I love the pizza sauce on this! Thanks!

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    2
    We Are Not Martha — August 17, 2010 at 12:10 pm

    Yum! I love chicken parmesan and I love burgers, so why not, right? They look delicious!

    Sues

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    3
    Melissa — August 17, 2010 at 2:44 pm

    I love how there are so many variations of burgers! Yours sound delcious!

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    4
    Fun and Fearless in Beantown — August 17, 2010 at 4:28 pm

    I love chicken parmesan so this sound so great to me! Like you, I love living in the city but wish I could grill during the summer!

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    5
    ellysaysopa.com — August 19, 2010 at 1:37 am

    So glad you liked them! Love the caramelized onions on top. I just had a burger with bbq caramelized onions this week. 🙂

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    6
    an adventure in wool — September 30, 2010 at 11:44 pm

    i love this idea! was writing my grocery list and realized there is no parmesan in the recipe?

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    7
    Jen — October 11, 2010 at 12:41 am

    That’s a good point, there isn’t actually Parmesan in it… You could use parm instead of provolone cheese.

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