Roasted Garlicchicken Soup Recipes

LIGHTER ROASTED GARLIC CHICKEN SOUP

Lighter Roasted Garlic Chicken Soup image

This recipe is a lighter version of recipe#10895. It is still very tasty (Well we thought so) I used One Swedish whole wheat small rusk per serving but it would not show in the ingredients - They are apprx. 2 1/2 " by 1" across so I say Rusk in the recipe but they are much larger. I used Knorr Beef Aroma spice but this is another unknown spice so I listed ancho chilli spice- Any of your favorite nippy spice will do. I use a "No Oil" cooking spray but listed it as Pam. I always have roasted garlic ready in my freezer so this soup only takes me minutes to put together

Provided by Bergy

Categories Clear Soup

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 heads garlic
946 ml low sodium vegetable broth
1 chicken breast halve, uncooked thinly sliced, bite size
1 tablespoon fresh dill weed, finely chopped
1 teaspoon ancho chili pepper mixed spice
4 whole wheat rusks
spray Pam cooking spray
pepper

Steps:

Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
Remove & when cool enough squeeze out all the cloves and chop.
Place all the ingredients, except the rusk in a pot.
Bring to a boill and simmer for 45 minutes.
Meanwhile cut the rusks into cubes, or use ready made croutons.
Serve floating the rusk bets on top of the soup.

Nutrition Facts : Calories 75.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 11.6, Sodium 16.6, Carbohydrate 9.9, Fiber 0.6, Sugar 0.3, Protein 5.7

ROASTED GARLIC/CHICKEN SOUP

Roasted Garlic/Chicken Soup image

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.

Provided by Bergy

Categories Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 377, Fat 17.8, SaturatedFat 8.5, Cholesterol 58, Sodium 711, Carbohydrate 29.9, Fiber 2.1, Sugar 6, Protein 22.6

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