Roasted Garlic Chicken Soup
Soup
Ingredients
20 cloves garlic, unpeeled
2 tbsp olive oil
salt and pepper to taste
2 tbsp butter
1 medium onion, thinly sliced
12 cloves garlic, peeled
1/2 tsp dried thyme
4 cups chicken stock
1/2 cup whipping cream
1 ½ lbs cooked chicken thighs or breasts, cubed
salt and pepper to taste
Directions
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, until fragrant.
6. Add chicken stock and bring to a simmer. Cook 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.