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Lighter Roasted Garlic Chicken Soup

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“This recipe is a lighter version of Roasted Garlic/Chicken Soup. It is still very tasty (Well we thought so) I used One Swedish whole wheat small rusk per serving but it would not show in the ingredients - They are apprx. 2 1/2 " by 1" across so I say Rusk in the recipe but they are much larger. I used Knorr Beef Aroma spice but this is another unknown spice so I listed ancho chilli spice- Any of your favorite nippy spice will do. I use a "No Oil" cooking spray but listed it as Pam. I always have roasted garlic ready in my freezer so this soup only takes me minutes to put together”
READY IN:
2hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
  2. Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
  3. Remove & when cool enough squeeze out all the cloves and chop.
  4. Place all the ingredients, except the rusk in a pot.
  5. Bring to a boill and simmer for 45 minutes.
  6. Meanwhile cut the rusks into cubes, or use ready made croutons.
  7. Serve floating the rusk bets on top of the soup.

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