Roasted Garlic/Chicken Soup

READY IN: 1hr 25mins
Recipe by Bergy

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.

Top Review by Gidget

This soup came in really handy when my hubbie came down with a cold over Xmas. Very tasty..

Ingredients Nutrition

Directions

  1. Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
  2. Pour a 1/2 cup of chicken stock over the garlic.
  3. Bake in 350°F oven for 1 hour.
  4. Allow buds to cool, then squeeze the garlic puree from the skins.
  5. Meanwhile, melt the butter in a large skillet,stir in the dill.
  6. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
  7. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
  8. Bring to a boil.
  9. Preheat the broiler.
  10. Pour hot soup into 4 oven proof soup bowls.
  11. Add croutons, sprinkle with the cheese.
  12. Broil for 3 minutes or until the cheese is bubbly and serve.

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