Best Garlic Chicken Broth Soup Recipes

GARLIC CHICKEN BROTH SOUP

Garlic Chicken Broth Soup image

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes. Just don't make the soup so hot you can't tolerate it. There is no chicken pieces in this soup. Just the Chicken Broth.

Provided by litldarlin

Categories Stocks

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
2 teaspoons lemon pepper
2 teaspoons fresh mint leaves, minced
2 teaspoons dried basil, crushed or
2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
hot red pepper flakes

Steps:

Combine all ingredients in a stockpot.
Bring to a boil and simmer uncovered for 30 minutes.
Discard bay leaf.
Puree in batches in a blender or food processor.
Return to pot, stir well.
Serve hot and enjoy.
Can also be put into small containers and frozen for future use.

Nutrition Facts : Calories 64, Fat 1.6, SaturatedFat 0.4, Sodium 785.1, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 5.8

EASY SPICY GARLIC CHICKEN BROTH

Easy spicy garlic chicken broth image

This spicy garlic chicken broth is the magic elixir that soothes sore throats, warms you up on a chilly day and makes instant ramen infinitely better.

Provided by Alida Ryder

Categories Dinner Soup

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 head of garlic (halved)
5 cm (2in) piece fresh ginger (sliced )
½ cup spring onions / green onions (finely sliced )
1 red chilli (halved )
8 cups chicken stock / bone broth
1/3 cup soy sauce
2 tbsp lime juice
1 tsp honey ((optional))

Steps:

Heat the oil in a pot set over medium heat.
Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
Taste and adjust seasoning as preferred then serve.

Nutrition Facts : Calories 92 kcal, Carbohydrate 8 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 817 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GARLIC BROTH

Garlic Broth image

Whole cloves of garlic, uncut and simmered gently for an hour with aromatics, yield a mild, sweet tasting, comforting broth that makes an ideal vegetarian stand-in for chicken broth. According to nutritionist Johnny Bowden, garlic needs to be crushed, sliced, or chopped in order for its compounds to be released. For this broth, I just crush the cloves lightly by leaning on them with the flat side of my knife. The less crushed they are, the milder the broth will taste.

Provided by Martha Rose Shulman

Time 1h

Yield 2 quarts

Number Of Ingredients 5

Ingredients

2 heads garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste

Steps:

Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams

GARLIC CHICKEN SOUP

Garlic Chicken Soup image

Provided by Florence Fabricant

Categories dinner, one pot, pastas, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 head garlic
2 tablespoons extra-virgin olive oil
3 quarts water
1/2 bunch broccoli rabe
1/2 pound orecchiette pasta (small shells can be substituted)
8 cups unsalted chicken broth
1/4 teaspoon hot red pepper flakes, or to taste
Salt to taste
Freshly grated Parmesan cheese

Steps:

Preheat oven to 400 degrees. Put the garlic on a piece of foil, brush it with 1 tablespoon of the oil, enclose it in the foil and bake for about 30 minutes, until it is just tender. Unwrap it and let it cool.
Meanwhile, bring the water to a boil in a pot. Coarsely chop the rabe and add it to the water; when the water returns to a rolling boil, remove the rabe with a slotted spoon. Set the rabe aside and add the pasta to the water. Boil until tender, about 8 minutes; drain and set aside.
When the garlic is cool enough to handle, peel and chop it.
Heat the remaining tablespoon of oil in a heavy 3-quart saucepan. Add the garlic and cook over medium heat, stirring, about 2 minutes, until the garlic begins to coat the bottom of the pan. Pour about 1/2 cup of the broth into the pan, bring to a simmer and stir to dissolve the garlic. Add the remaining broth and the hot pepper. Stir in the rabe and the pasta. Season with salt and serve with Parmesan cheese on the side.