Roasted Garlic Chicken Soup
Warm up with the comforting, nutrient-packed flavors of Roasted Garlic Chicken Soup, a soul-soothing recipe that blends tender chicken thighs, caramelized roasted garlic, and fresh vegetables in a rich, aromatic broth. This wholesome soup is elevated by the sweetness of roasted garlic cloves, paired with earthy thyme and a bright splash of lemon juice to balance the flavors. Loaded with hearty ingredients like carrots, celery, and optional egg noodles or rice, this one-pot wonder is both satisfying and easy to prepare. Perfect for cozy nights, it's a nourishing choice that comes together in just over an hour, making it ideal for meal prep or serving up to six hungry guests.
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Recipe Information
Ingredients
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 cups cooked egg noodles or rice (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut off the top of the garlic bulb, exposing the tops of the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and roast in the oven for 30–35 minutes, until the garlic is soft and golden. Let it cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl and set aside.
While the garlic is roasting, season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken thighs and sear for 3–4 minutes per side, until lightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
Add the roasted garlic, stirring to incorporate, then pour in the chicken broth.
Return the seared chicken thighs to the pot and add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes, until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
Stir in the baby spinach and let it wilt for 2–3 minutes. Remove the bay leaves and thyme sprigs.
Add the lemon juice and adjust the seasoning with additional salt and pepper, if needed. If desired, stir in the cooked egg noodles or rice for a heartier soup.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
