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Roasted Garlic/Chicken Soup

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“A nice soup to serve for lunch followed by a light salad. This soup is for garlic lovers! If you wish the meal to be lighter just leave out the chicken.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
  2. Pour a 1/2 cup of chicken stock over the garlic.
  3. Bake in 350°F oven for 1 hour.
  4. Allow buds to cool, then squeeze the garlic puree from the skins.
  5. Meanwhile, melt the butter in a large skillet,stir in the dill.
  6. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
  7. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
  8. Bring to a boil.
  9. Preheat the broiler.
  10. Pour hot soup into 4 oven proof soup bowls.
  11. Add croutons, sprinkle with the cheese.
  12. Broil for 3 minutes or until the cheese is bubbly and serve.

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