Garlicky Chicken Soup Food

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GARLICKY CHICKEN PARM



Garlicky Chicken Parm image

Provided by Nancy Fuller

Time 2h15m

Yield 8 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
1 carrot, peeled and finely chopped
1 stalk celery, chopped
Sea salt and freshly ground pepper
1 32-ounce can crushed tomatoes
1 teaspoon dried oregano
8 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs
3/4 cup milk
7 cloves garlic, minced
3 cups panko breadcrumbs
2 teaspoons garlic salt
Vegetable oil, for frying
1/4 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Make the sauce: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the carrot and celery, season with sea salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer over low heat, uncovered, until the sauce has thickened, about 1 hour. Season to taste with more sea salt and pepper.
  • Meanwhile, make the chicken: Preheat the oven to 350 degrees F. Set a wire rack on a baking sheet lined with foil. Sprinkle the chicken on both sides with kosher salt and pepper. Combine the flour and some kosher salt and pepper in a medium baking dish. In a second baking dish, whisk the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
  • Dredge the chicken breasts through the flour mixture, dusting off any excess, then through the egg mixture, letting the excess drip off, and then through the panko, making sure to coat the chicken on both sides. Set the breaded chicken on the wire rack and refrigerate for 30 minutes to allow the breading to set.
  • Fill a large deep skillet halfway with vegetable oil and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry, turning once, until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
  • Dollop 2 tablespoons sauce over each piece of chicken and sprinkle evenly with the parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 20 minutes. Serve with the remaining sauce on the side.

CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

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.

SUPERFOOD CHICKEN SOUP



Superfood Chicken Soup image

Chicken soup is always a good choice for a boost of comfort, and in this recipe there are a few extra ingredients that take it to a new level. Ginger and turmeric add earthy flavors while nutritious kale boosts the vitamins. It's good for the body and the soul.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons coconut oil
1 3-inch piece fresh ginger, peeled and thinly sliced
4 cloves garlic, thinly sliced
1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
2 cups shredded kale or other winter greens
2 teaspoons ground turmeric
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
Fresh lemon juice, to taste
Whole-wheat naan bread, warmed, for serving

Steps:

  • Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
  • Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
  • Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.

GARLICKY CHICKEN PARMESAN



Garlicky Chicken Parmesan image

Provided by Nancy Fuller

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 20

8 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup flour
3 large eggs
3/4 cup milk
7 cloves garlic, minced
2 cups panko breadcrumbs
2 teaspoons garlic salt
Vegetable oil, for frying
3/4 cup Nancy's Marinara Sauce, recipe follows
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
1 carrot, peeled and finely chopped
1 stalk celery, chopped
Sea salt and freshly ground black pepper
One 32-ounce can crushed tomatoes
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
  • Sprinkle the chicken on both sides with salt and pepper.
  • Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
  • Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
  • Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
  • Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
  • Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm.
  • Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 kid size servings

Number Of Ingredients 11

6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan

Steps:

  • Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
  • Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS



Chicken Soup With Garlic, Potatoes And Greens image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 ounce slab bacon, diced
1 large onion, diced
4 large cloves garlic, sliced thin
1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick
2 quarts chicken stock
Salt and freshly ground black pepper
5 cups, packed, finely shredded kale or Swiss chard
2 cups cooked chicken, pulled into chunks by hand
Freshly grated Parmesan cheese

Steps:

  • Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
  • Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
  • Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
  • Serve the soup with grated Parmesan cheese on the side.

SPICY GREEN GARLIC CHICKEN SOUP



Spicy Green Garlic Chicken Soup image

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 large chicken legs (thigh and drumstick), about 3 pounds
Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots (may substitute wild ramps)
1 small white onion, finely diced, soaked in cold water for 1 hour, about 1/2 cup
3 or 4 large tomatillos, husked and finely diced, about 1/2 cup
1 or 2 jalapeño peppers, seeds removed, finely chopped
3 tablespoons lime juice
Lime wedges, for serving

Steps:

  • Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
  • Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
  • While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
  • Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
  • Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams

GARLIC CHICKEN SOUP



Garlic Chicken Soup image

Provided by Florence Fabricant

Categories     dinner, one pot, pastas, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 head garlic
2 tablespoons extra-virgin olive oil
3 quarts water
1/2 bunch broccoli rabe
1/2 pound orecchiette pasta (small shells can be substituted)
8 cups unsalted chicken broth
1/4 teaspoon hot red pepper flakes, or to taste
Salt to taste
Freshly grated Parmesan cheese

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.

CRISPY GARLICKY CHICKEN



Crispy garlicky chicken image

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Chicken     Chicken breast     Bread     Fruit     Keep cooking and carry on     Cheap & cheerful

Time 20m

Yield 2

Number Of Ingredients 5

2 x 120 g skinless chicken breasts
2 thick slices of seeded wholemeal bread, (75g each)
1 clove of garlic
1 lemon
50 g rocket

Steps:

  • Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
  • Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
  • Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
  • Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
  • Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 366 calories, Fat 11 g fat, SaturatedFat 2 g saturated fat, Protein 36.6 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 2.4 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre

GARLICKY CHICKEN DINNER



Garlicky Chicken Dinner image

Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 pounds small red potatoes, quartered
4 medium carrots, cut into 1/2-inch slices
1 medium red onion, cut into thin wedges
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon paprika
4 chicken drumsticks
4 bone-in chicken thighs
1 small lemon, sliced
1 package (5 ounces) fresh spinach

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

GARLIC CHICKEN BROTH SOUP



Garlic Chicken Broth Soup image

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes. Just don't make the soup so hot you can't tolerate it. There is no chicken pieces in this soup. Just the Chicken Broth.

Provided by litldarlin

Categories     Stocks

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
2 teaspoons lemon pepper
2 teaspoons fresh mint leaves, minced
2 teaspoons dried basil, crushed or
2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
hot red pepper flakes

Steps:

  • Combine all ingredients in a stockpot.
  • Bring to a boil and simmer uncovered for 30 minutes.
  • Discard bay leaf.
  • Puree in batches in a blender or food processor.
  • Return to pot, stir well.
  • Serve hot and enjoy.
  • Can also be put into small containers and frozen for future use.

Nutrition Facts : Calories 64, Fat 1.6, SaturatedFat 0.4, Sodium 785.1, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 5.8

CREAMY GARLIC CHICKEN BREAST RECIPE



Creamy Garlic Chicken Breast Recipe image

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!

Provided by Karina

Categories     Dinner

Time 35m

Number Of Ingredients 14

2-3 large boneless and skinless chicken breasts (halved horizontally to make 4)
4 tablespoons flour ((all purpose or plain))
4 tablespoons finely grated fresh Parmesan cheese
2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Black cracked pepper
5 tablespoons olive oil
2 tablespoons butter
1 small onion (finely chopped)
1 whole head of garlic (peeled and divided into 10-12 cloves)
1 1/4 cup chicken broth ((stock))
1 1/4 cup half and half or heavy cream ((or evaporated milk))
1/2 cup finely grated fresh Parmesan cheese
2 tablespoons fresh parsley, (to serve)

Steps:

  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  • Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition Facts : Calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, ServingSize 1 serving

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

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

GARLIC CREAMED CHICKEN



Garlic Creamed Chicken image

Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.

Provided by TAMISANGELS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 9

Number Of Ingredients 5

2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ (8 ounce) package cream cheese, softened
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 239 calories, Carbohydrate 3.9 g, Cholesterol 83.5 mg, Fat 12.9 g, Protein 25.7 g, SaturatedFat 6.9 g, Sodium 334.7 mg, Sugar 0.6 g

CHICKEN GARLIC SOUP



Chicken Garlic Soup image

Make and share this Chicken Garlic Soup recipe from Food.com.

Provided by Leslie Criswell

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 whole chicken, disjointed
2 carrots, minced
2 stalks celery, minced
1 large yellow onion
chopped fresh parsley
salt and pepper
5 cloves garlic, chopped
4 tablespoons softened butter
2 tablespoons flour

Steps:

  • Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover.
  • When the chicken is thoroughly cooked, remove it and skim the fat from broth.
  • Simmer broth, reducing it until it is very rich.
  • Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety.
  • Pour this mixture into the remaining broth.
  • Tear chicken into bite-sized pieces and add to the soup.
  • Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 323.6, Fat 23.2, SaturatedFat 8.6, Cholesterol 101.5, Sodium 140.8, Carbohydrate 5.8, Fiber 0.9, Sugar 1.7, Protein 22.1

GARLICKY CHICKEN SOUP



Garlicky Chicken Soup image

This recipe appeared in one of our Local Newspapers. However, I made some modifications and added some spices and vegetables. Turned out real good. A nice light soup.

Provided by William Uncle Bill

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
1 large onion, chopped very small
2 large carrots, scrubbed and chopped very small
3 stalks celery, chopped into small pieces
2 large bay leaves
3/4 teaspoon dried thyme
1/2 teaspoon dried sage
8 large garlic cloves, finely grated
8 cups chicken broth or 8 cups vegetable broth
1/2 teaspoon white pepper
1/2 teaspoon salt, to taste
1 cup fresh cauliflower floret
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes

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.

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

GARLICKY BARLEY VEGETABLE CHICKEN SOUP FOR ONE OR TWO



Garlicky Barley Vegetable Chicken Soup for One or Two image

This is from the new Cinch Yourself cookbook. I can all my own tomatoes and I think that gives this dish a little extra great taste. This is a great dish for leftover barley. It will require more time if you have to cook the barley.

Provided by Ceezie

Categories     Cauliflower

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

1/4 cup chopped onion
1/4 cup chopped zucchini
1/4 cup chopped carrot
1/4 cup chopped cauliflower
1 cup canned Italian tomatoes
2 cups low sodium vegetable broth
1/2 cup cooked barley
3 ounces boneless skinless cooked chicken breasts, cubed
1 tablespoon oil
1/4 teaspoon minced garlic
1 teaspoon Italian herb seasoning

Steps:

  • In a saucepan saute the garlic and onion in the oil until the onion is clear. Add veggies and lightly saute. Add broth and tomatoes and simmer about 5-8 minute Stir in the barley, chicken and herbs heat through.

GARLICKY CHICKEN AND ORZO SOUP



Garlicky CHicken and Orzo Soup image

Make and share this Garlicky CHicken and Orzo Soup recipe from Food.com.

Provided by tnap65

Categories     Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

12 garlic cloves
2 carrots
1 onion
1 celery rib
2 teaspoons fresh thyme, minced
2 tablespoons extra virgin olive oil
6 cups chicken broth
2 tablespoons fresh parsley
1 1/2 lbs boneless skinless chicken breasts
1/2 cup orzo pasta
4 ounces Baby Spinach

Steps:

  • 1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.
  • 2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
  • 3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.
  • 4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.
  • 5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.
  • 6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.

Nutrition Facts : Calories 290.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 72.6, Sodium 916, Carbohydrate 18.1, Fiber 2.1, Sugar 3.1, Protein 32.3

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

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

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4.7/5 (312)
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From halfbakedharvest.com
  • 1. Season the chicken all over with salt and pepper. 2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, parmesan rind, and a pinch of red pepper flakes. Simmer over medium heat for 15-20 minutes or up to 4-6 hours over low heat. 3. Remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 5 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, i
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