Chicken Garlic Soup Recipes

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CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Steps:

  • Heat olive oil in a large pan.
  • Add fresh garlic, fresh ginger, and onion.
  • Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
  • Add the chicken broth, water, chicken, and carrots.
  • Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
  • Add spinach and let cook for 5 minutes just before serving.
  • Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE



Flu Fighter Chicken Soup with Garlic and Star Anise image

Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions
10 cloves garlic, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
One 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
Salt and freshly ground black pepper
1/4 cup chopped fennel fronds

Steps:

  • Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
  • Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams

CREAM OF GARLIC SOUP



Cream Of Garlic Soup image

This rich garlic soup is sure to be a winner!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h25m

Yield 5

Number Of Ingredients 8

¾ cup garlic cloves, peeled
3 tablespoons olive oil
2 ½ cups chicken broth
1 cup white wine
2 ½ cups milk
1 cup heavy whipping cream
½ cup peeled and cubed potatoes
salt and pepper to taste

Steps:

  • Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
  • Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
  • Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
  • Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 18.2 g, Cholesterol 75 mg, Fat 28.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 456.8 mg, Sugar 6.9 g

SPICY GREEN GARLIC CHICKEN SOUP



Spicy Green Garlic Chicken Soup image

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 large chicken legs (thigh and drumstick), about 3 pounds
Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots (may substitute wild ramps)
1 small white onion, finely diced, soaked in cold water for 1 hour, about 1/2 cup
3 or 4 large tomatillos, husked and finely diced, about 1/2 cup
1 or 2 jalapeño peppers, seeds removed, finely chopped
3 tablespoons lime juice
Lime wedges, for serving

Steps:

  • Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
  • Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
  • While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
  • Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
  • Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams

GARLIC CREAMED CHICKEN



Garlic Creamed Chicken image

Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.

Provided by TAMISANGELS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 9

Number Of Ingredients 5

2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ (8 ounce) package cream cheese, softened
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 239 calories, Carbohydrate 3.9 g, Cholesterol 83.5 mg, Fat 12.9 g, Protein 25.7 g, SaturatedFat 6.9 g, Sodium 334.7 mg, Sugar 0.6 g

CHICKEN GARLIC SOUP



Chicken Garlic Soup image

Make and share this Chicken Garlic Soup recipe from Food.com.

Provided by Leslie Criswell

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 whole chicken, disjointed
2 carrots, minced
2 stalks celery, minced
1 large yellow onion
chopped fresh parsley
salt and pepper
5 cloves garlic, chopped
4 tablespoons softened butter
2 tablespoons flour

Steps:

  • Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover.
  • When the chicken is thoroughly cooked, remove it and skim the fat from broth.
  • Simmer broth, reducing it until it is very rich.
  • Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety.
  • Pour this mixture into the remaining broth.
  • Tear chicken into bite-sized pieces and add to the soup.
  • Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 323.6, Fat 23.2, SaturatedFat 8.6, Cholesterol 101.5, Sodium 140.8, Carbohydrate 5.8, Fiber 0.9, Sugar 1.7, Protein 22.1

CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS



Chicken Soup With Garlic, Potatoes And Greens image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 ounce slab bacon, diced
1 large onion, diced
4 large cloves garlic, sliced thin
1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick
2 quarts chicken stock
Salt and freshly ground black pepper
5 cups, packed, finely shredded kale or Swiss chard
2 cups cooked chicken, pulled into chunks by hand
Freshly grated Parmesan cheese

Steps:

  • Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
  • Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
  • Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
  • Serve the soup with grated Parmesan cheese on the side.

CHICKEN, LEEK & GARLIC SOUP



Chicken, Leek & Garlic Soup image

Very good chicken soup, especially if you aren't feeling too good. Don't worry about the amount of garlic; roasting gives it a lovely mild flavour.

Provided by janerollinson

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
  • After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
  • Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
  • Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
  • Season with salt, pepper and lemon juice and serve.

QUICK GARLIC SOUP



Quick Garlic Soup image

This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 6

2 small onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
6 tablespoons all-purpose flour
6 cups chicken broth
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.

Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

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