Roasted Garlic Chicken Soup Recipes

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:

• 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:

• 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.

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.