Roasted Garlic Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Roasted Garlic Soup image

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

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

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



Lighter Roasted Garlic Chicken Soup image

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

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

ROASTED GARLIC SOUP

Provided by Guy Fieri

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 20



Roasted Garlic Soup image

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 .

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

HOMEMADE ROASTED CHICKEN NOODLE SOUP

Roasted chicken and homemade stock join tender veggies and egg noodles in this homemade chicken noodle soup that's literally food for the soul! With rich, comforting flavor and added depth from roasting, it's so much better than anything out of a can and will make anyone who is under the weather feel better. Serve with saltine crackers, like my momma did... or Texas toast is tasty too!

Provided by NicoleMcmom

Categories     Chicken Noodle Soup

Time 4h30m

Yield 12

Number Of Ingredients 24



Homemade Roasted Chicken Noodle Soup image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
  • Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
  • Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
  • Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
  • Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 25.5 g, Cholesterol 134.5 mg, Fat 28.6 g, Fiber 4.5 g, Protein 33.8 g, SaturatedFat 8.4 g, Sodium 814.1 mg

1 (4 pound) whole chicken, cut into pieces
4 teaspoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 medium carrots, cut into 2-inch pieces
1 medium onion, quartered
1 head garlic, cut in half lengthwise
1 cup cold water
10 cups cold water
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
½ bunch parsley stems
1 large bay leaf
2 tablespoons butter
2 teaspoons olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
1 teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper, or more to taste
2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
1 (8 ounce) package egg noodles
3 tablespoons finely chopped fresh parsley

CHICKEN SOUP

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Provided by Good Food team

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 11



Chicken soup image

Steps:

  • Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
  • Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
  • Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
  • Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
  • If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium

1 tbsp olive oil
2 onions, chopped
3 medium carrots, chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove, crushed
squeeze of lemon juice
cheese scone, to serve (see tips below)

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



Roasted Garlic/Chicken Soup image

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

2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves
1 chicken breast, thinly sliced
4 1/2 cups chicken stock
2 tablespoons butter
1 tablespoon chopped fresh dill weed
3 slices whole wheat bread, cut into 1-inch cube
1/4 cup dry white wine
salt and pepper
1/2 cup grated provolone cheese

More about "roasted garlic chicken soup recipes"

ROASTED GARLIC WHITE CHICKEN LASAGNA SOUP - LITTLE SPICE JAR
Web May 17, 2020 Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with …
From littlespicejar.com
5/5 (32)
Category 30 Minute Meals
Servings 5
Total Time 45 mins
  • BLEND: Add the Alfredo sauce and the roasted garlic to a blender and blend until completely smooth; set aside.
  • SAUTE: Add the oil to large pot or dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes, seasoning with a big pinch of salt and pepper until the chicken is cooked; remove to a plate, set aside for later. Add 1 tablespoon of butter to the same skillet, allow it to melt then add the mushrooms and sauté them for roughly 5-6 minutes or until the mushrooms brown; remove to the same plate as the chicken.
  • SOUP: Add the remaining two tablespoons of butter to the pot and add in the onions, allow them to sauté and sweat for about 5-6 minutes or until translucent. Sprinkle the flour over the onions and stir and allow the flour to cook for 1 minute. Whisk in the chicken broth in a slow steady stream. Then, do the same with the half and half. Pour in the prepared roasted garlic mixture, season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Allow the soup to come to just reach a boil, then reduce the heat so that it just gently simmers; let simmer for 10 minutes. Stir in the parmesan cheese and the cooked chicken, mushrooms, and chopped parsley. Taste and adjust with additional salt if needed. You can also add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup. Serve warm!
roasted-garlic-white-chicken-lasagna-soup-little-spice-jar image


ROASTED GARLIC CHICKEN SOUP RECIPE - COOK WITH …
Web Feb 13, 2018 In a heavy-bottom pot, heat olive oil over medium. Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant …
From cookwithcampbells.ca
4/5 (1)
Calories 130
Servings 4
Calories 130 per serving
roasted-garlic-chicken-soup-recipe-cook-with image


ROASTED GARLIC CHICKEN NOODLE SOUP - MOM TO MOM …
Web Feb 3, 2015 Heat your oven to 400 degrees. Trim the top off the garlic. Drizzle with one tablespoon of olive oil. Wrap in foil and bake for 35-40 …
From momtomomnutrition.com
5/5 (2)
Category Soup
Servings 8-10
Total Time 1 hr 25 mins
roasted-garlic-chicken-noodle-soup-mom-to-mom image


ROASTED GARLIC CHICKEN SOUP - THE HARVEST KITCHEN
Web Feb 27, 2019 Roast Garlic : Cut tops off garlic bulbs. Place whole garlic bulbs on a piece of aluminum foil and drizzle the tops with olive oil and a …
From theharvestkitchen.com
4.5/5 (17)
Category Soup
Cuisine Healthy
Total Time 40 mins
roasted-garlic-chicken-soup-the-harvest-kitchen image


ROASTED GARLIC, ONION & CHICKEN SOUP RECIPE ON FOOD52
Web Feb 19, 2010 Roast in the oven for 45-60 minutes until the garlic is soft and golden brown. Remove from the oven and cool until easy to handle. Squeeze the garlic cloves from the garlic skin shell. With the back of a …
From food52.com
roasted-garlic-onion-chicken-soup-recipe-on-food52 image


CHICKEN & ROASTED GARLIC RISOTTO - CAMPBELL SOUP …
Web Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet (and if the browned chicken released any juices, add those too) . Reduce the heat to low. Cover and …
From campbells.com
chicken-roasted-garlic-risotto-campbell-soup image


ROASTED GARLIC CHICKEN SOUP RECIPE - DELISHABLY

From delishably.com
Estimated Reading Time 2 mins


EASY COWBOY CHICKEN SKILLET - HEALTHY FITNESS MEALS
Web Feb 5, 2023 Instructions. Preheat the oven to 375F. Rub the chicken with salt, pepper, oregano, paprika, and a tablespoon of oil. Heat a large oven-proof skillet over medium …
From healthyfitnessmeals.com


ROASTED GARLIC SOUP – GOOD DINNER MOM
Web Sep 12, 2015 Make the soup: Melt 2 Tablespoons butter in a heavy, large saucepan over medium-high heat. Add 2 onions and 2 teaspoons thyme and cook until onions are …
From gooddinnermom.com


SLOW ROASTED WHOLE CHICKEN SOUP - COZIEST & EASIEST HOMEMADE …
Web Oct 7, 2020 Brown the chicken: Add the olive oil to a large (5-quart), heavy-bottomed, oven-safe Dutch oven or pot over medium-high heat. Once shimmering, carefully place …
From playswellwithbutter.com


ROASTED CARROT SOUP + CHEESY CROUTONS | SIMPLE HEALTHY RECIPES, …
Web Feb 4, 2023 This Roasted Carrot Soup + Cheesy Croutons recipe is a great way to enjoy those veggies with added flavor and perfect comfort!Made from herb roasted carrots, …
From orchidsandsweettea.com


SPINACH STUFFED CHICKEN BREAST - THE RECIPE REBEL [VIDEO]
Web 1 day ago Add spinach and tomatoes and beat until combined. Spread half of the spinach mixture into the opening of each chicken breast, then pin it shut with a few toothpicks …
From thereciperebel.com


CREAMY CHICKEN NOODLE SOUP WITH GARLIC AND MUSHROOMS
Web Oct 15, 2019 Put the foil packet in the center of the oven and roast until the garlic is extremely soft, about 30-40 minutes. Let the garlic sit, unwrapped, until cool enough to …
From alittleandalot.com


MOB — ROASTED GARLIC CHICKEN SOUP
Web Step 1. Roast the chicken for 1 hour at 190°C. Step 2. Allow to cool, then remove all of the flesh from your bones and set aside. Step 3. Halve one of your onions and slice half your …
From mob.co.uk


GARLIC CHICKEN SOUP (QUICK & EASY RECIPE) - IRENA MACRI
Web Jun 21, 2022 How To Make Garlic Chicken Soup Prep. Shred the chicken meat and dice all the vegetables, 2 garlic cloves and cut a few ginger slices. Slice extra garlic for …
From cookedandloved.com


MEATLESS CHICKEN NOODLE SOUP RECIPE - RECIPEZAZZ.COM
Web Step 5. Add lemon pepper, and cook, stirring, for 1 minute. Add chicken stock and bring to a boil.
From recipezazz.com


12 TASTY RECIPES MADE WITH CREAM OF CHICKEN SOUP - WIDE OPEN …
Web Feb 14, 2022 1. Instant Pot White Chicken Chili. campbells. Chili is the ultimate winter comfort food, full of satisfying proteins and creamy goodness. This white chicken chili …
From wideopencountry.com


CROCKPOT LEMON CHICKEN IS A GOOD RECIPE FOR WINTER | MIAMI HERALD
Web Feb 6, 2023 Place the chicken thighs in the bottom of a slow cooker. Combine chicken broth, lemon juice and lemon zest in a small bowl and pour over the chicken. Sprinkle …
From miamiherald.com


ROASTED GARLIC CHICKEN BONE BROTH SOUP - GREEN CHILD MAGAZINE
Web Jan 4, 2023 2-4 roasted garlic heads number depends on the size of the garlic you have, cooled and garlic cloves removed 1 yellow onion diced 2 medium carrots julienned 1- …
From greenchildmagazine.com


BUFFALO CHICKEN SPRING ROLLS RECIPE - TODAY.COM
Web Feb 1, 2023 2. In a small bowl, whisk together egg and 1 tablespoon water. 2. On a flat surface, fill one spring roll wrapper with the Buffalo chicken mixture. The meat should be …
From today.com


CREAM OF CHICKEN AND ROASTED GARLIC SOUP - RACHAEL RAY SHOW
Web Preparation. Preheat oven to 400°F. Dress garlic with olive oil, salt and pepper, and wrap tightly in foil. Roast to tender, 40 minutes. Cool and mash cloves into paste. Place …
From rachaelrayshow.com


15 MINUTE ROASTED RED PEPPER SOUP
Web Feb 4, 2023 Prepare the soup. Transfer the roasted red pepper mixture to your stove top in a medium sized saucepan and add your chicken stock, rice, chicken, parsley, …
From jz-eats.com


EASY CHICKEN TACO SOUP RECIPE | DIETHOOD
Web Jan 31, 2023 Add the ground chicken to the pot, season with salt and pepper, and cook for 7 to 8 minutes or until slightly browned. Add the prepared taco seasoning and stir …
From diethood.com


    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #soups-stews     #poultry     #vegetables     #french     #oven     #easy     #european     #dinner-party     #holiday-event     #broil     #chicken     #dietary     #low-calorie     #low-carb     #low-in-something     #meat     #equipment     #4-hours-or-less

Related Search