Lighter Roasted Garlic Chicken Soup

Be the first to review
READY IN: 2hrs 45mins
Bergy
Recipe by Bergy

This recipe is a lighter version of Roasted Garlic/Chicken Soup. 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

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a