Roasted Garlic, Onion & Chicken Soup Recipe

Name: Roasted Garlic, Onion & Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic-Onion-Chicken Broth; 1 whole head of garlic; 4 tablespoons olive oil, divided; 4 cloves of raw garlic, peeled and thinly sliced; 2 onions, peeled and roughly chopped; 1 whole chicken carcass, with chicken reserved, some skin removed, and carcass cut into pieces; 1 cup red wine; 3 tablespoons fresh thyme, stems roughly chopped; 10 cups water; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Roasted Garlic, Onion & Chicken Soup; 4 cups garlic-onion-chicken broth; 1 cup shredded chicken; 1/2 cup tiny elbow pasta; 2 tablespoons finely chopped chives; salt and pepper, to taste; 2 4-inch pieces of fresh baguette, sliced in half; 4 thick slices of room temperature Brie

Servings: persons

Garlic-Onion-Chicken Broth
1 whole head of garlic
4 tablespoons olive oil, divided
4 cloves of raw garlic, peeled and thinly sliced
2 onions, peeled and roughly chopped
1 whole chicken carcass, with chicken reserved, some skin removed, and carcass cut into pieces
1 cup red wine
3 tablespoons fresh thyme, stems roughly chopped
10 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Roasted Garlic, Onion & Chicken Soup
4 cups garlic-onion-chicken broth
1 cup shredded chicken
1/2 cup tiny elbow pasta
2 tablespoons finely chopped chives
salt and pepper, to taste
2 4-inch pieces of fresh baguette, sliced in half
4 thick slices of room temperature Brie

1
Make the smashed roasted garlic: Set your oven to 350 degrees. Slice the entire top quarter of the head of garlic off, exposing all the fresh garlic. Set the garlic in a small casserole and drizzle 2 tablespoons of olive oil on top. Roast in the oven for 45-60 minutes until the garlic is soft and golden brown. Remove from the oven and cool until easy to handle. Squeeze the garlic cloves from the garlic skin shell. With the back of a spoon, mash the cloves until a thick paste is formed. Set aside.
2
In heavy bottom pan over medium-high heat, warm the olive oil until hot. Toss in the onions and raw garlic cloves, permitting 5 minutes for the vegetables to soften and get a little golden in color. Add the chicken carcass pieces, allowing them to also caramelize slightly as well.
3
Slowly, as it will sizzle, pour in the red wine and sprinkle in the fresh thyme. Let the wine return to a simmer to burn off some alcohol, and occasionally scrape the bottom of the pan to pick up some of the brown bits.
4
Add in the water and bring to a boil. Then cover and simmer on medium-low heat for 90 minutes, adding a little water in here or there to maintain about 90% of the volume.
5
At the 90-minute mark, stir in the smashed roasted garlic, salt and pepper. Let flavors meld and simmer an additional 30 minutes.
6
Strain the broth and retain only the liquid. Store the broth in the fridge for 2-3 days or freeze or use immediately.
7
Warm the broth over medium heat in a soup pot. Add the chicken, pasta, and chives and simmer for 10 minutes. Add salt and pepper, to taste. Divide the soup between two bowls.
8
Serve with baguette and brie, divided evenly.
9
Note: As a delicious alternative, boil the broth and crack the contents of a farm fresh egg into the boiling liquid. After 3-4 minutes, when the egg whites have become opaque and solid, pour the soup and egg into a bowl. Break the yolk with your spoon and enjoy.

853

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Garlic-Onion-Chicken Broth, 1 whole head of garlic, 4 tablespoons olive oil, divided, 4 cloves of raw garlic, peeled and thinly sliced, and more.

Yes, Roasted Garlic, Onion & Chicken Soup falls under the Soups & Stews 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.

That's it — enjoy your meal!

Roasted Garlic, Onion & Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions