Roasted Garlic Chicken Soup

This Roasted Garlic Chicken Soup is loaded with chicken and vegetables all simmered in a delicious roasted ginger garlic broth chicken broth. 

The broth for this Ginger Garlic Chicken Soup is rich and flavorful thanks to the two whole heads of mashed roasted garlic swirled into it.  This healthy chicken vegetable soup recipe is one that you’ll want to make time and time again.

I make this immune-boosting chicken vegetable soup often during cold winter months!

Garlic Chicken Soup

• Garlic
• Extra virgin olive oil
• Chicken broth
• Yellow onion
• Leek
• Carrots
• Celery stalks
• Ginger
• Cooked chicken
• Organic parsley, chopped
• Juice of one lemon

How To Make Ginger Garlic Chicken Soup

1. Roast Garlic: Cut tops off garlic bulbs.  Place whole garlic bulbs on a piece of aluminum foil and drizzle the tops with olive oil and a pinch of salt. Wrap the edges of aluminum together enclosing the garlic bulbs.Bake for 30 minutes.
2. Blend Roasted Garlic with Broth.  Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb into a small bowl, discarding skins. Mash the garlic cloves and dissolve in the broth.
3. Sauté vegetables. Sauté the onion, carrots, and celery for about 5 – 6 minutes or until soft and translucent.
4. Stir in the ginger.  Add ginger and cook just until fragrant, another 1-2 minutes.
5. Add the vegetables and chicken.  Add the vegetables and chopped chicken to the chicken broth and cook for about 5 more minutes.
6. Stir in parsley and lemon juice.  Add the chopped parsley and lemon juice to the soup.
7. Serve with lemon wedges.  Serve with lemon wedges for extra flavor and immune-boosting benefits.

I also serve this chicken vegetable soup with extra wedges of lemon, because some of us like to add a little extra squeeze to our bowls along with a few extra parsley sprigs.   More detox power!!

How To Roast Garlic

• Preheat oven
• Remove some of the outer papery layers of the whole garlic bulb, leaving bulb in tact
• Cut about 1/4 inch from the top of the cloves, exposing the individual garlic cloves
• Set the cloves on a piece of foil
• Drizzle each garlic bulb with a couple teaspoons of extra-virgin olive oil over the exposed head.
• Wrap the edges of foil together enclosing the garlic bulbs.
• Bake for 30 minutes.

In my opinion, there’s nothing better than a big brothy nourishing bowl of soup for whatever ails you. And this chicken vegetable soup recipe is one of my favorites!

Looking For More Healthy Chicken Soup Recipes?

• Immune Boosting Chicken Soup
• Nnourishing Lemon Chicken Quinoa Soup
• Soupe au Pistou
• Italian Chicken Vegetable Soup
• Chicken Tortilla Soup
• Spring Chicken Vegetable Soup

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Yield: 4 servings

Roasted Garlic Chicken Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Roasted Garlic Chicken Soup is loaded with chicken and vegetables all simmered in a delicious roasted ginger garlic broth. 

Ingredients

• 2 heads garlic
• 5 tablespoons extra virgin olive oil, divided
• Pinch of salt
• 6 cups chicken broth
• 1 yellow onion, diced
• 1 large leek, chopped (light and light green parts only)
• 2 large carrots, peeled and chopped
• 2 large celery stalks, chopped
• 1-inch piece fresh ginger, peeled and minced
• 2 cups cooked chopped chicken (rotisserie works fine)
• 1/4 cup fresh organic parsley, chopped
• Juice of one lemon

Instructions

1. Preheat oven to 400 degrees F. Cut the tops off of the garlic bulbs, exposing the cloves.
2. Place the whole garlic bulbs on a piece of aluminum foil and drizzle the tops with olive oil and a pinch of salt.
3. Wrap the edges of aluminum together enclosing the garlic bulbs.
4. Bake for 30 minutes.
5. While the garlic is roasting, heat 2 tablespoons of olive oil in a large Dutch oven. Sauté the onion, carrots, and celery for about 5 - 6 minutes or until soft and translucent.
6. Add the ginger and cook just until fragrant, another 1-2 minutes.
7. Add the broth.
8. Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Set aside to cool for handling.
9. Squeeze out the softened cloves from the bulb into a small bowl, discarding skins. Mash the garlic cloves and dissolve in the broth.
10. Add the vegetables to the chicken broth and cook for about 5 more minutes.
11. Add the chopped pieces of chicken and cook for another 5 minutes.
12. Add the chopped parsley and lemon juice.
13. Serve with lemon wedges.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 71mgSodium: 1515mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 21g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.