Garlic Chicken Soup…Your Cold’s Worst Nightmare
I’ve been sick. I tried making up a batch of split pea soup for hubby (his favorite sick food) but managed to forget about it in the crock pot and overcook it. So today I was determined to make GOOD food. When I woke up at 10 I put on a chicken to roast because I’ve been out of chicken stock for a while. I originally intended to make chicken noodle soup and some of Smitten Kitchen’s 44-clove Garlic Soup. But I just had chicken noodle soup a couple of weeks ago, so I decided to adapt the garlic soup. I’ve been intrigued by this recipe since my Twitter pal Lilith Saintcrow mentioned using it to knock out her cold earlier this season. Garlic is a natural antibiotic (not to mention damn tasty) and there have been scientific studies proving that there’s something in chicken noodle soup that’s good for colds, so I thought I’d combine the best of both worlds to create a soup that would open up one giant can of whoopass on this cold or crud or whatever else it is I’ve got. The results were…garlicky. 😀 I love garlic so I was okay with that. Hubby was less than thrilled. But I thought this was a lovely way to try to defeat a cold. A definite recipe to share for Kahakai Kitchen’s Souper Sundays.
- 2 tablespoons olive oil
- 2 bulbs (yes bulbs) of garlic, separated into cloves but unpeeled
- 1 bulb of garlic, separated into cloves and peeled
- 1 large onion, sliced
- 2 tablespoons Smart Balance spread
- 1 1/2 teaspoons chopped, fresh thyme
- 1/2 cup fat free half and half
- 3 1/2 cups homemade chicken stock
- 2 cups diced, cooked chicken
- salt and pepper to taste
- grated parmesean, to taste
- Preheat the oven to 350 degrees.
- Take the 2 bulbs’ worth of unpeeled garlic and toss with the olive oil. Sprinkle with salt and pepper.
- Place the garlic in a small glass dish and cover with foil.
- Bake for 45 minutes.
- Allow to cool, then squeeze each clove to release the roasted flesh. Discard the papery part.
- Meanwhile, heat the Smart Balance over medium-high heat.
- Sautee the onions with the thyme until transluscent–about five minutes.
- Add the peeled garlic and sautee for another three minutes or so.
- Add the roasted garlic and chicken stock. Simmer until the garlic is soft–about twenty minutes.
- Using an immersion blender, carefully remove the pan from the heat and puree the contents.
- Return to heat and add the chicken and half and half. Bring to a simmer for another five minutes or until the chicken is warmed through.
- Sprinkle with salt and pepper and a tablespoon or so of freshly grated parmesan.