Roasted Garlic/Chicken Soup

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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

Gidget January 03, 2002

I looked high and low for a recipe for garlic chicken soup, because I'd heard these were the two best ways to treat a cold. This soup was hearty, delicious, filling, and overall a huge hit with my guests. Don't be afraid of the two bulbs of garlic- it was much more subtle than you might expect, and did not come across as overpowering at all. We didn't have ovenproof bowls, so I just microwaved the soup with cheese on top at the end for about 35 seconds, and that worked fine. Instead of grated Provolone I used circular slices that melted well. To sum it up, a delicious soup that can be the centerpiece of your meal, lunch or dinner.

Eager Novice February 07, 2009

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