If you’re a garlic lover, this soup is your dream come true. Packed with an incredible 44 cloves of garlic, it’s a flavor powerhouse that’s sure to warm your soul.
With tender chicken and aromatic herbs simmered to perfection, this recipe offers a delicious and hearty bowl of comfort. Perfect for chilly days or when you need a little pick-me-up, this soup is both soothing and satisfying.
Grab your spoon and get ready to enjoy a garlic-infused delight that’s truly unforgettable.
Steps
- Preheat your oven to 350°F. In a small baking dish, combine 26 unpeeled garlic cloves with olive oil, salt, and pepper. Cover with foil and bake until the garlic turns golden and tender, which should take about 45 minutes. Allow to cool, then squeeze the garlic out of the skins into a bowl.
- In a large saucepan, melt butter over medium-high heat. Add sliced onions and thyme, cooking until the onions are translucent, approximately 6 minutes. Stir in the roasted garlic and 18 peeled garlic cloves, cooking for an additional 3 minutes.
- Pour in the chicken stock, cover the pot, and let it simmer until the garlic becomes very tender, around 20 minutes. Blend the soup in batches until smooth, then return it to the saucepan. Add shredded chicken and cream, bringing the soup to a simmer. Season with salt and pepper to taste.
- Distribute the grated Parmesan cheese evenly among four bowls. Ladle the soup over the cheese, ensuring it’s well mixed. Squeeze the juice from a lemon wedge into each bowl before serving.
Ingredients
- 26 unpeeled garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter
- 2 cups sliced onions
- 1 1/2 teaspoons fresh thyme, chopped
- 18 peeled garlic cloves
- 3 1/2 cups chicken stock
- 2 cups shredded cooked chicken (optional)
- 1/2 cup heavy whipping cream
- 1/2 cup finely grated Parmesan cheese (approximately 2 ounces)
- Salt and freshly-ground black pepper
- 4 lemon wedges
FAQ
- Is the soup overwhelmingly garlicky with 44 cloves?
- Surprisingly, no! The roasting process tames the garlic’s intensity, resulting in a mellow and balanced flavor that complements the creamy broth beautifully.
- Can I substitute the onions with shallots or leeks?
- Absolutely! While the original recipe uses onions, experimenting with shallots or leeks can add a different depth of flavor to the soup.
- Is it necessary to include shredded chicken in the soup?
- No, adding shredded chicken is optional. It adds protein and makes the soup heartier, but the soup is delicious on its own without it.
- How can I make the soup vegetarian?
- To make a vegetarian version, simply substitute the chicken stock with vegetable stock and omit the shredded chicken.
- What is the purpose of the lemon wedges in the recipe?
- The lemon wedges add a fresh, tangy brightness that enhances the flavors of the soup. A squeeze of lemon juice right before serving can elevate the dish.
Tips
- Roast Garlic in Bulk: Instead of counting out 26 individual garlic cloves, roast three whole heads of garlic. Once they’re roasted, simply squeeze out the softened garlic for ease and efficiency.
- Use Rotisserie Chicken: For added convenience and flavor, consider adding shredded rotisserie chicken to the soup. It enhances the dish with minimal effort.
- Experiment with Aromatics: If you’re looking to modify the flavor profile, try substituting onions with shallots or leeks. This can offer a different aromatic depth to the soup.
- Enhance with Lemon: Just before serving, squeeze a wedge of lemon into each bowl. This adds a refreshing citrus note that complements the creamy garlic base.
Equipment
- Glass Baking Dish – For roasting the garlic cloves in the oven.
- Heavy Large Saucepan – Used for cooking the soup.
- Blender – Needed to puree the soup until smooth.
