LIGHTER ROASTED GARLIC CHICKEN SOUP
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
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
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
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
GARLICKY CHICKEN SOUP
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
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 SOUP
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
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
CHICKEN GARLIC GINGER HEALING SOUP
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
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 SOUP
Garlic Soup, the perfect Natural Antibiotics, helps build up your immunity system, Helps fight off Colds and the Flu. Remember no kissing for an hour.....:)
Provided by cookingaround
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- Add oil, fry onions, add butter and garlic (do not over- fry garlic).
- Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
- Remove carrot and slice, set aside.
- Cool down rest, add to blender and make creamy, return to pot.
- Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 minÂs.
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