Garlic Soup with Chicken

This got points for being really different and satisfying.

20 cloves garlic, unpeeled
2 tbsp olive oil
salt and pepper to taste
2 tbsp butter
1 medium onion, thinly sliced
12 cloves garlic, peeled
1/2 tsp dried thyme (I used fresh)
4 cups chicken stock
1/2 cup cream (I used mostly heavy cream, and a little leftover light cream)
1 ½ lbs cooked chicken thighs or breasts, cubed (I used thighs)
salt and pepper to taste

Preheat oven to 350. and Place unpeeled garlic cloves in a baking dish. Add olive oil, salt and pepper and toss to coat.
Roast until garlic is golden brown, about 35 minutes.

Cool and squeeze out garlic with fingers into a small bowl.

In a large saucepan over medium heat, melt butter. Add onions and cook about 6 minutes.

Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.

Add chicken stock and bring to a simmer. Cook 20 minutes.

Puree using a blender or immersion blender. Stir in cream and cooked chicken and season with salt and pepper.
Warm through and serve.



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2 responses to “Garlic Soup with Chicken

  1. Pingback: Low Carb [February], Week 5 | Missy's Recipes

  2. Jen

    This sounds excellent! Looking forward to trying it out.

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