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Creamy Chicken Garlic Soup Recipe
My delicious garlic soup recipe with shredded chicken, rosemary, butter and cream... Your perfect bowl of comfort food for cold days!
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 4 people
Calories per serving 333 kcal
Ingredients
- 2 large garlic bulbs
- 14 oz fresh chicken breast (400 g)
- 1 small onion chopped
- 2 sprigs fresh rosemary
- 3 cups chicken stock (720 ml)
- 1 cup cream (240 ml)
- 1 tbsp unsalted butter
- olive oil
- pepper
- salt
Instructions
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Place the garlic bulbs on a piece of tinfoil and drizzle them with a little olive oil. Season with a good dash of pepper and salt.
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Then close the parcel and place the garlic bulbs in a preheated oven at 400°F (200°C) for 25 minutes until roasted and soft. Remove the garlic, remove the tinfoil and let the garlic cool down for a couple of minutes.
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Let the butter melt in a high pan and then add the chopped onion and the fresh rosemary.
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Stir fry the onion for 2 minutes. Then pour in the chicken stock and add the fresh chicken breast. Season with some pepper and salt.
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Bring the soup to a gentle boil over medium heat. Let the chicken poach in the stock for 20 to 25 minutes or until cooked through. Remove the chicken breast from the stock and place it on a clean place to cool a little. Once it is cooled enough, then tear it apart and shred the chicken.
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Squeeze the soft garlic cloves out of their pockets and add them to the pan.
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Stir and remove the rosemary. Then add the shredded chicken and the cream.
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Stir well and simmer the garlic soup for another minute. Check the seasoning and add pepper and salt to taste if necessary. Scoop the soup into large bowls and serve hot.