RECIPES FREEZER COOKING LUNCHES &... SOUPS

Roasted Chicken and Garlic Soup

Roasted Chicken and Garlic Soup

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.7 based on 37 ratings.

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

Nutrition Information

Qty per
114g serve
Qty per
100g
Energy 458cal 403cal
Protein 1.53g 1.34g
Fat (total) 9.1g 8g
 - saturated 1.26g 1.11g
Carbohydrate 0.42g 0.37g
 - sugars 0.25g 0.22g
Dietary Fibre 2.58g 2.27g
Sodium 368mg 324mg

Nutritional information does not include the following ingredients: Chicken breast

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This is one of our favourite recipes from our cook book, ‘Once a Month Cooking‘ (available in Big W, Myer and all good book stores). Grab it now!

Forget Chicken Noodle Soup, if you’re sick or generally under the weather, this hearty, healthy and delicious Roasted Chicken and Garlic Soup is for you!

Method

  1. Preheat the oven to 180 degrees and line a baking tray with baking paper.

  2. Spread the chicken breasts evenly over the tray, drizzle with one tablespoon of the olive oil and season with salt and pepper.

  3. Separate the garlic cloves but leave their skin on.

  4. Place on the baking tray with the chicken breasts.

  5. Bake for 20 minutes or until the chicken just cooked through and the garlic is baked and caramelised.

  6. Allow to cool slightly and slice the chicken into bite sized pieces.

  7. Gently squeeze the garlic cloves and the cooked centres will 'pop' out of their jackets. Set aside.

  8. In a large saucepan add the other tablespoon of olive oil and heat gently.

  9. Fry the onions, ginger, celery and carrot pieces until they start to colour.

  10. Add the chicken stock and simmer on a very low heat for 10 minutes.

  11. Add the chicken pieces and garlic and heat for another few minutes.

Recipe Hints and Tips:

  • 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.

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.

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About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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