My husband has said that this officially surpasses the CLAM CHOWDER as his favorite soup. Of course you should know that after squeezing all this roasted garlic, your fingers will smell like Olive Garden for awhile. It. Is. Delicious. Isak ate a bowl and a half. That’s saying a lot for a toddler who thinks that every meal should consist of macaroni and cheese, yogurt, and popsicles…even though he generally does love any food in soup form. There is so. much. garlic. in this recipe, and you’ll love every clove.
If you are eating a primal diet, you can either use coconut milk or substitute heavy cream (personally, I think heavy cream gives it a smoother finish, but that’s just me). I didn’t have time to make some, but a lovely garnish for this, as always, would be crumbled bacon! Pay no attention to the green onions floating around there…I set them so nicely on top of the soup…and they just floated away. How rude.
Roasted Garlic Chicken Soup (Whole30 Compliant)
30 cloves garlic, unpeeled
2 Tbsp olive oil
salt and pepper
2 Tbsp Kerrygold (or ghee)
1 medium onion, thinly sliced
15 cloves garlic, peeled
1/2 tsp thyme
4 C chicken stock
1/2 C coconut milk (or heavy cream)
2 pounds cooked chicken, cubed
1/2 tsp salt
1/2 tsp pepper
1.- Preheat oven to 350. Put unpeeled garlic in a baking dish, toss with olive oil, salt, and pepper. Roast 30-40 minutes (until golden brown). Cool and squeeze garlic out of the skins.
2.- In large pot over medium heat, melt butter. Add onions and cook until translucent (5-10 minutes). Add roasted garlic, peeled garlic, and thyme. Cook a couple minutes (until fragrant). Add chicken stock and simmer for 20-25 minutes. Take off heat and puree (either in blender or with an immersion blender).
3.- Put back on heat. Add coconut milk, cooked chicken, 1/2 tsp salt, and 1/2 tsp pepper. Warm through and serve immediately, garnished with chopped green onions and crumbled bacon.