Roasted Garlic Chicken Soup

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

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

HEALTY CHICKEN SOUP 

The broth for this Roasted 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. 

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

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

HEALTHY CHICKEN VEGETABLE SOUP RECIPE

  • 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 CHICKEN VEGETABLE 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!!

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

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.

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

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!

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

MORE HEALTHY CHICKEN SOUP RECIPES YOU’LL LOVE 

Immune Boosting Chicken Soup

Nourishing Lemon Chicken Quinoa Soup

Soupe au Pistou

Italian Chicken Vegetable Soup

Chicken Tortilla Soup

Spring Chicken Vegetable Soup

Follow THE HARVEST KITCHEN on Pinterest for more great recipes!

Note:  I originally published this recipe back on February 28, 2016.  I’ve updated the post here with new photos for Pinning for you.

This Roasted Garlic Chicken Soup is loaded with chicken and vegetables all simmered in a delicious roasted garlic broth chicken broth
Yield: 6 - 8 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 garlic broth chicken 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.

One Response to “Roasted Garlic Chicken Soup”

  1. Allie | In This Kitchen — March 6, 2016 @ 8:39 pm (#)

    This looks really really good. I agree that lemon and ginger are the absolute perfect combo for when you’re feeling under the weather.

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