LIGHTER ROASTED GARLIC CHICKEN SOUP
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
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
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
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 GARLIC/CHICKEN SOUP
A nice soup to serve for lunch followed by a light salad. This soup is for garlic lovers! If you wish the meal to be lighter just leave out the chicken.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
- Pour a 1/2 cup of chicken stock over the garlic.
- Bake in 350°F oven for 1 hour.
- Allow buds to cool, then squeeze the garlic puree from the skins.
- Meanwhile, melt the butter in a large skillet,stir in the dill.
- Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
- In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
- Bring to a boil.
- Preheat the broiler.
- Pour hot soup into 4 oven proof soup bowls.
- Add croutons, sprinkle with the cheese.
- Broil for 3 minutes or until the cheese is bubbly and serve.
Nutrition Facts : Calories 377, Fat 17.8, SaturatedFat 8.5, Cholesterol 58, Sodium 711, Carbohydrate 29.9, Fiber 2.1, Sugar 6, Protein 22.6
ROASTED GARLIC CHICKEN SOUP
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
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
CHICKEN WITH 20 CLOVES OF GARLIC
There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h
Yield 6
Number Of Ingredients 11
Steps:
- Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
- Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
- Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 4.7 g, Cholesterol 97 mg, Fat 42.1 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 8.2 g, Sodium 122.3 mg, Sugar 0.2 g
GARLIC TORTELLINI SOUP
I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. -Donna Morgan, Hend, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.
Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1074mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
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