Roasted Garlic Chicken Noodle Soup Recipe

Name: Roasted Garlic Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chicken Breasts, Boneless And Skinless; 2 heads Garlic, Tops Cut Off; Olive Oil, For Drizzling; Salt And Pepper, to taste; 4 Tablespoons Butter; 1 whole Onion, Chopped; 1 pinch Red Pepper Flakes; 1 teaspoon Thyme, Chopped; 2 Tablespoons Flour; 6 cups Chicken Stock (homemade Or Store Bought); 2 cups Macaroni Salad Pasta; 2 Tablespoons Chives, Chopped; FOR THE GRUYERE TOASTS:; 2 Tablespoons Butter, Softened; French Baguette, Sliced On The Bias; 4 ounces, weight Gruyere Cheese, Shredded

Servings: persons

2 whole Chicken Breasts, Boneless And Skinless
2 heads Garlic, Tops Cut Off
Olive Oil, For Drizzling
Salt And Pepper, to taste
4 Tablespoons Butter
1 whole Onion, Chopped
1 pinch Red Pepper Flakes
1 teaspoon Thyme, Chopped
2 Tablespoons Flour
6 cups Chicken Stock (homemade Or Store Bought)
2 cups Macaroni Salad Pasta
2 Tablespoons Chives, Chopped
FOR THE GRUYERE TOASTS:
2 Tablespoons Butter, Softened
French Baguette, Sliced On The Bias
4 ounces, weight Gruyere Cheese, Shredded

1
Preheat oven to 400u00b0F.
2
Place the chicken breasts in a baking dish and season with salt and pepper, drizzle with olive oil and roast in the oven for 30 minutes until the internal temperature reaches 165u00b0F. Remove and tent with foil to cool. Shred when cooled and set aside for later use.
3
Place cut garlic heads in double thick foil, season with salt and pepper and drizzle liberally with olive oil. Roast for 30 minutes until garlic is tender and browned. Allow to cool before adding into the soup.
4
In a large pot or Dutch oven, heat the butter over medium heat. Add chopped onion and sweat until onion becomes translucent and tender, about 2 minutes. Add the pinch of red pepper flakes, thyme and season with salt and pepper. Squeeze the roasted garlic cloves out of the heads and into the pot, stir in to combine, breaking up the garlic until it becomes a paste. Add a little drizzle of olive oil if needed and add the flour to make a roux. Cook the flour into the mixture stirring for about 2 minutes.
5
Slowly add the stock into the pot, while stirring. Bring soup to a simmer. Add the macaroni salad pasta to the pot and simmer for 10 minutes until pasta is cooked. Fold in the shredded chicken. Reduce heat to low.
6
For the Gruyere toasts, butter the baguette slices and top with cheese. Toast in the oven for 10 minutes until cheese is melted and bread is browned.
7
Serve Gruyere toasts with the soup and garnish with fresh chives. Enjoy!

2029

kcal

Calories

Fat

231

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 whole Chicken Breasts, Boneless And Skinless, 2 heads Garlic, Tops Cut Off, Olive Oil, For Drizzling, Salt And Pepper, to taste, and more.

Yes, Roasted Garlic Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garlic Chicken Noodle Soup

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