Garlic Soup with Chicken
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
disjointed |
*
|
| 2 | each |
carrots
minced |
|
| 2 | each |
celery stalks
minced |
|
| 1 | large |
onions
whole |
|
| 10 | cloves |
garlic
peeled and minced |
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
disjointed |
*
|
| 2 | each |
carrots
minced |
|
| 2 | each |
celery stalks
minced |
|
| 1 | large |
onions
whole |
|
| 1E+1 | cloves |
garlic
peeled and minced |
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Make fresh chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover.
When chicken is thoroughly cooked, remove it and skim fat from broth.
Simmer broth, reducing it until it is very rich.
Remove unpeeled garlic cloves; squeeze cooked garlic from cloves and mash to make puree.
Discard skins.
In frying pan, sauté the 10 peeled cloves in butter.
When lightly browned, add flour and small amount of broth and mix with a wire whisk until velvety.
Pour this mixture into the remaining broth, ad puréed gralic, and stir.
Tear chicken into bite-sized pieces and add to the soup.
Sprinkle with fresh parsley and serve.
