Best 7 Garlic Chicken Soup Recipes

CHICKEN GARLIC GINGER HEALING SOUP

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.

CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES

Steps:

• With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
• With flat side of cleaver or knife lightly smash gingerroot and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
• In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.

HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO

Steps:

• To make stock, rinse chicken parts in cold water.
• Put all stock ingredients, except salt, in a large stockpot.
• Bring to a boil, reduce heat.
• Simmer 2 hours, skimming froth from surface occasionally.
• Remove from heat.
• Remove chicken pieces; discard skin.
• Dice and save meat for soup.
• Strain broth and discard remaining solids.
• Season with salt to taste.
• If making ahead, refrigerate; remove any solidified fat before using.
• To make soup, warm 1 tbls.
• olive oil in a large pot over medium heat.
• Add garlic, onion, carrots, and celery.
• Saute 3-5 minutes.
• Add 6 cups chicken stock and stir.
• Bring to a boil, reduce heat.
• Cover and simmer for 30-40 minutes or until vegetables are soft.
• Add cooked chicken and cooked noodles.
• Simmer for 5 minutes.
• Remove from heat.
• Adjust seasoning with salt and pepper.
• Combine all mojo ingredients in a small bowl and stir until blended.
• Drizzle over hot soup.
• Enjoy!

CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS

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.

GARLIC CHICKEN SOUP

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.

SPICY GREEN GARLIC CHICKEN SOUP

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.

ROASTED GARLIC CHICKEN SOUP

Steps:

• 1. Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat
• 2. Roast until garlic is golden brown, about 35 minutes
• 3. Cool and squeeze out garlic with fingers into a small bowl
• 4. In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes
• 5. Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes
• 6. Add chicken stock and bring to a simmer. About 20 minutes
• 7. Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
• 8. Warm through and serve