If you are feeling under the weather and sick of Chicken Noodle Soup, this hearty, healthy and delicious Roasted Chicken and Garlic Soup is for you!
Full of lovely sweet roasted garlic cloves, baked chicken shredded into bite sized pieces with a kick of ginger, it will get you back on your feet in no time.
Don’t be alarmed at the amount of garlic in this soup, when baked garlic becomes caramelised and the end result is a taste sensation.
Roasted Chicken and Garlic Soup
8
servings15
minutes30
minutes532
kcal45
minutesComforting and nourishing, roasted chicken and garlic soup is perfect for cold days or when you need a pick-me-up. Rich in flavour and loaded with goodness, it’s a bowl of warmth your family will love.
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Ingredients
2 tbsp Olive Oil
20 Garlic Cloves
3 cups Chicken Stock
1/2 Celery diced finely
2 Carrots diced finely
1 Brown Onion diced finely
2 tsp Ginger freshly grated
1000 g Chicken Breast
Directions
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Spread the chicken breasts evenly over the tray, drizzle with one tablespoon of the olive oil and season with salt and pepper.
- Separate the garlic cloves but leave their skin on.
- Place on the baking tray with the chicken breasts.
- Bake for 20 minutes or until the chicken just cooked through and the garlic is baked and caramelised.
- Allow to cool slightly and slice the chicken into bite sized pieces.
- Gently squeeze the garlic cloves and the cooked centres will ‘pop’ out of their jackets. Set aside.
- In a large saucepan add the other tablespoon of olive oil and heat gently.
- Fry the onions, ginger, celery and carrot pieces until they start to colour.
- Add the chicken stock and simmer on a very low heat for 10 minutes.
- Add the chicken pieces and garlic and heat for another few minutes.
Notes
- Roasted Chicken and Garlic Soup is suitable to freeze for up to two months. Allow to cool to room temperature before 3/4 filling a ziplock bag.
- Left over barbecue chicken is perfect for this recipe.
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