Roasted Garlic Chicken Soup Recipes

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LIGHTER ROASTED GARLIC CHICKEN SOUP



Lighter Roasted Garlic Chicken Soup image

This recipe is a lighter version of recipe#10895. It is still very tasty (Well we thought so) I used One Swedish whole wheat small rusk per serving but it would not show in the ingredients - They are apprx. 2 1/2 " by 1" across so I say Rusk in the recipe but they are much larger. I used Knorr Beef Aroma spice but this is another unknown spice so I listed ancho chilli spice- Any of your favorite nippy spice will do. I use a "No Oil" cooking spray but listed it as Pam. I always have roasted garlic ready in my freezer so this soup only takes me minutes to put together

Provided by Bergy

Categories     Clear Soup

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads garlic
946 ml low sodium vegetable broth
1 chicken breast halve, uncooked thinly sliced, bite size
1 tablespoon fresh dill weed, finely chopped
1 teaspoon ancho chili pepper mixed spice
4 whole wheat rusks
spray Pam cooking spray
pepper

Steps:

  • Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
  • Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
  • Remove & when cool enough squeeze out all the cloves and chop.
  • Place all the ingredients, except the rusk in a pot.
  • Bring to a boill and simmer for 45 minutes.
  • Meanwhile cut the rusks into cubes, or use ready made croutons.
  • Serve floating the rusk bets on top of the soup.

Nutrition Facts : Calories 75.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 11.6, Sodium 16.6, Carbohydrate 9.9, Fiber 0.6, Sugar 0.3, Protein 5.7

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Provided by Guy Fieri

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 20

6 large whole heads garlic
1 tablespoon olive oil
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups chicken stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
1/3 cup olive oil
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
  • In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
  • With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
  • Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
  • Remove and let cool before serving.
  • Cook Time 2 hours 10 minutes .

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

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

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

ROASTED ONION & GARLIC SOUP



Roasted Onion & Garlic Soup image

When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

6 medium sweet onions
1 whole garlic bulb
3 cups reduced-sodium chicken broth, divided
1/2 cup buttermilk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/2 cup shredded Swiss cheese

Steps:

  • Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

ROASTED GARLIC AND SHALLOT SOUP



Roasted Garlic and Shallot Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

5 whole heads garlic, cloves from 2 1/2 heads peeled
3/4 pound shallots, half of them peeled and coarsely chopped
4 tablespoons olive oil
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 large yellow onions, peeled and coarsely chopped
3/4 pound russet potatoes, peeled and quartered
4 cups well-seasoned chicken stock, approximately
1 cup heavy cream, half-and-half or milk, approximately
1 tablespoon fresh thyme leaves

Steps:

  • Preheat oven to 350 degrees.
  • Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool.
  • Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
  • Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer.
  • Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 25 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 743 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED GARLIC CHICKEN SOUP



Roasted Garlic Chicken Soup image

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

Provided by adopt a greyhound

Categories     < 60 Mins

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

1 1/2 cups cracked farro (rinsed)
2 heads garlic
olive oil
salt
6 cups chicken broth
1 yellow onion (diced)
2 medium carrots (peeled and sliced into coins)
1 jalapeno (thinly sliced)
1 inch piece fresh ginger (peeled and minced)
2 cups leftover shredded chicken
1 lemon (juiced)

Steps:

  • Cook farro according to package instructions and set aside. This can be done a few days in advance and stored in an air-tight container in the fridge.
  • Preheat oven to 400 degrees F. Cut garlic bulbs crosswise to removed the tops and expose cloves. Place the cut bulbs on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of the aluminum and press together to completely encapsulate the garlic. Bake for 30 minutes.
  • Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb, discarding skins. Blend garlic into the broth using an immersion blender or traditional blender. Set aside.
  • Heat a large Dutch oven over medium with a few tablespoons of olive oil. Sauté the onion and carrots, seasoning with salt, until soft and translucent. Add sliced jalapenos and cook for 2 minutes or until soft. Stir in ginger and cook just until fragrant.
  • Stir in the garlicky chicken broth and parsley. Add cooked farro, shredded chicken, and lemon juice. Adjust seasoning to taste. Serve warm.
  • Helpful Tip:Add jalapeno seeds individually depending on spice preference.

Nutrition Facts : Calories 88, Fat 1.6, SaturatedFat 0.4, Sodium 765.1, Carbohydrate 12.2, Fiber 1.6, Sugar 3, Protein 6.7

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