Author: Healthy Recipe Ecstasy (Adapted from Daphne Oz)
Recipe type: Soup
Serves: 4
Ingredients
2 heads garlic
Olive oil for drizzling
Pinch of salt
6 cups chicken broth
2 tablespoons olive oil
1 yellow onion, diced
2 medium carrots, peeled and sliced into coins
1 jalapeno, thinly sliced
1-inch piece fresh ginger, peeled and minced
2 cups shredded rotisserie chicken or leftover shredded chicken
¼ cup fresh parsley, chopped
Juice of one lemon
Instructions
Preheat oven to 400 degrees F.
Cut the top off each garlic bulb to expose the cloves. Place the cut bulbs on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of the aluminum and press together to completely encapsulate the garlic. Bake for 30 minutes.
Add the broth to a large bowl.
Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb, discarding skins, directly into the broth. Blend garlic into the broth using an immersion blender or traditional blender. Set aside.
Stir in the garlicky chicken broth and cook until it's warm, about 5 minutes. Add shredded chicken and cook for an additional two minutes or until chicken reaches desired temperature. Finish the soup by adding the chopped parsley and lemon juice. Adjust seasonings to taste. Serve warm.
NOTE: The original recipe calls for farro, which is a hearty and healthy grain. Feel free to add cooked farro or another grain such as wild rice to your soup. I didn't include a grain in my soup because I didn't want to detract from all the wonderful flavors, and I wanted to keep it as light as possible.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/roasted-garlic-and-chicken-soup/