Roasted Garlic/Chicken Soup

Name: Roasted Garlic/Chicken Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves; 1 chicken breast, thinly sliced; 4 1/2 cups chicken stock; 2 tablespoons butter; 1 tablespoon chopped fresh dill weed; 3 slices whole wheat bread, cut into 1-inch cube; 1/4 cup dry white wine; salt and pepper; 1/2 cup grated provolone cheese

(2)

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.

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READY IN: 1hr 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves
1

chicken breast, thinly sliced
4 ¹⁄₂

cups chicken stock
2

tablespoons butter
1

tablespoon chopped fresh dill weed
3

slices whole wheat bread, cut into 1-inch cube
¹⁄₄

cup dry white wine
salt and pepper
¹⁄₂

cup grated provolone cheese

DIRECTIONS

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.

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