Garlicky Chicken Soup Recipes

GARLICKY CHICKEN SOUP

Steps:

• In a large saucepan, heat olive oil over low heat.
• Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
• Add garlic and cook for 1 minute on medium-high heat.
• Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
• Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
• Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve soup hot.
• Refrigerate any unused portion.
• NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
• I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

GARLIC CHICKEN SOUP

Steps:

• Preheat oven to 400 degrees. Put the garlic on a piece of foil, brush it with 1 tablespoon of the oil, enclose it in the foil and bake for about 30 minutes, until it is just tender. Unwrap it and let it cool.
• Meanwhile, bring the water to a boil in a pot. Coarsely chop the rabe and add it to the water; when the water returns to a rolling boil, remove the rabe with a slotted spoon. Set the rabe aside and add the pasta to the water. Boil until tender, about 8 minutes; drain and set aside.
• When the garlic is cool enough to handle, peel and chop it.
• Heat the remaining tablespoon of oil in a heavy 3-quart saucepan. Add the garlic and cook over medium heat, stirring, about 2 minutes, until the garlic begins to coat the bottom of the pan. Pour about 1/2 cup of the broth into the pan, bring to a simmer and stir to dissolve the garlic. Add the remaining broth and the hot pepper. Stir in the rabe and the pasta. Season with salt and serve with Parmesan cheese on the side.

ROASTED GARLIC/CHICKEN SOUP

Steps:

• 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.