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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"You can never have enough garlic. With enough garlic, you can eat The New York Times."
-Morley Safer

The refrigerator light goes on...

This soup is good hot but better as a chilled summer soup. The flavors are at once sweet and savory, and served with a side salad and a slice of grilled or toasted bread, it makes the perfect al fresco meal.

Garlic

Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.

Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic »


 

Chilled Garlic Chicken Soup



Servings = 4 | Serving size =2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making Roasted Garlic

This recipe makes great leftovers and can be served hot or cold.

3 tsp olive oil (divided)
1 lb boneless skinless chicken thighs (cut into 1 inch chunks)
3 medium white onions (thinly sliced)
2 cups no salt added vegetable or chicken stock
3 cups water
3 heads roasted garlic (about 30 cloves)
1/2 tsp salt
6 medium green onions (sliced into 1 inch pieces; keep white and green parts separate)
1/2 cup 2% milk

Chilled Garlic Chicken Soup by Dr. Gourmet
Place 1 teaspoon olive oil in a skillet over medium-high heat.

Add the chicken and sauté, stirring frequently, until browned on all sides. Remove to a bowl and allow to cool; when room temperature, cover the bowl with plastic wrap and place in the refrigerator.

Place 1 teaspoon olive oil in a 4-quart saucepan over medium heat. Add the onions and sauté, stirring frequently, until the onions are caramelized; about 10-15 minutes.

Add the stock, water, salt, and garlic to the onions, stir, and simmer, covered, for 40 minutes.

Place the stock mixture in a blender or food processor (or use an immersion blender) and blend until smooth.

Return the mixture to the saucepan (if necessary) and add the cooked chicken thighs. Stir, then chill.

Place 1 teaspoon olive oil in a skillet over medium-high heat.

Add the white parts of the green onion and sauté until lightly browned. Add the green parts and continue cooking until the green parts are wilted.

Remove to a bowl and chill until needed.

To serve, divide the soup into 4 bowls, then top with the cooked (chilled) green onions as garnish.

Nutrition Facts

Serving size = 2 cups

Servings = 4

.

Amount Per Serving

Calories 348 Calories from Fat 81
  % Daily Value
Total Fat 8g 14%
    Saturated Fat 1g 8%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 96mg 33%
Sodium 430mg 17%
Total Carbohydrates 40g 14%
    Dietary Fiber 4g 17%
    Sugars 7g  
Protein 30g  
Vitamin A 8% Vitamin C 69%
Calcium 27% Iron 21%
Vitamin K 84 mcg Potassium 867 mg
Magnesium 68 mg