Garlicky Chicken Soup Recipes

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.

Steps:

• In a large saucepan, heat olive oil over low heat.
• Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
• Add garlic and cook for 1 minute on medium-high heat.
• Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
• Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
• Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve soup hot.
• Refrigerate any unused portion.
• NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
• I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.

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.

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.

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.

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.

Steps:

• 1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.
• 2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
• 3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.
• 4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.
• 5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.
• 6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.