CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
LIPTON SAVORY HERB GARLIC SOUP & CHICKEN
I make this a lot and we really like it, nothing like a fast and easy dish when you have had a long day sometimes It is hard to find the herb lipton soup mix I have found it in walmart most of the time I guess if you cannot find it maybe try onion. I will give you the box cooking directions but I have not done it this way in the...
Provided by JM Avallone
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425° In broiler pan without the rack,add potatoes and carrots arrange chicken on top.
- 2. Mix the soup with water,olive oil & mayo over chicken and vegetables.
- 3. Bake uncovered 40 minutes or until chicken is thoroughly cooked and vegetables are tender.
- 4. SLOW COOKER METHOD: In slow cooker, layer potatoes, carrots then chicken. Pour Soup Mix blended with water,olive oil & mayo over chicken & vegetables. Cook covered on LOW 6 to 8 hours or HIGH 4 to 6 hours or until chicken is thoroughly cooked.
- 5. Tips: The directions above are from the box with a few exceptions, I had mentioned this lipton soup box recipe had mayo as one of the ingredients long ago for some reason it is no longer listed not sure what the deal is but I have kept it in as one of the components as I feel it adds so much flavor and keeps it very moist. If you don't want to add it leave it out I just can't tell you how it will taste. Also I use my toaster convection oven considering there is only the two of us, I am sure any toaster oven will work. I also don't put the carrots in as I don't always have carrots on hand I just cook whatever veggie I happen to have on the stove top I am sure this will taste really good must try it one day. I set my oven on 350 and cook for 35-45 min it just depends on how large the thighs are. The box calls for breast I have never used these I happen to know giant food stores carries their own brand of boneless breast that are quite amazing they seem to stay very tender so you might try these if you want to use breast. I use one large sliced potato, lay them in a 8x8 pan (mine is glass) pour half the oil soup mayo mixture on top of the spuds then lay the chicken then finish with the remaining mixture.
ROASTED GARLIC/CHICKEN SOUP
A nice soup to serve for lunch followed by a light salad. This soup is for garlic lovers! If you wish the meal to be lighter just leave out the chicken.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
- Pour a 1/2 cup of chicken stock over the garlic.
- Bake in 350°F oven for 1 hour.
- Allow buds to cool, then squeeze the garlic puree from the skins.
- Meanwhile, melt the butter in a large skillet,stir in the dill.
- Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
- In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
- Bring to a boil.
- Preheat the broiler.
- Pour hot soup into 4 oven proof soup bowls.
- Add croutons, sprinkle with the cheese.
- Broil for 3 minutes or until the cheese is bubbly and serve.
Nutrition Facts : Calories 377, Fat 17.8, SaturatedFat 8.5, Cholesterol 58, Sodium 711, Carbohydrate 29.9, Fiber 2.1, Sugar 6, Protein 22.6
CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES
Categories Soup/Stew Chicken Ginger Leafy Green Onion Pasta Poultry Lunar New Year Winter Gourmet
Yield Makes about 8 cups
Number Of Ingredients 8
Steps:
- With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
- With flat side of cleaver or knife lightly smash gingerroot and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
- In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE
Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
- Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.
Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams
HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO
Chicken soup is not only good for a cold, it may help prevent one! You can garnish with thin slices of ginger, garlic, lemon, or jalapeno pepper for extra immune support. This is from Delicious Living magazine. You can make the homemade stock or use chicken broth instead. Cook time does not include making stock.
Provided by Sharon123
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- To make stock, rinse chicken parts in cold water.
- Put all stock ingredients, except salt, in a large stockpot.
- Bring to a boil, reduce heat.
- Simmer 2 hours, skimming froth from surface occasionally.
- Remove from heat.
- Remove chicken pieces; discard skin.
- Dice and save meat for soup.
- Strain broth and discard remaining solids.
- Season with salt to taste.
- If making ahead, refrigerate; remove any solidified fat before using.
- To make soup, warm 1 tbls.
- olive oil in a large pot over medium heat.
- Add garlic, onion, carrots, and celery.
- Saute 3-5 minutes.
- Add 6 cups chicken stock and stir.
- Bring to a boil, reduce heat.
- Cover and simmer for 30-40 minutes or until vegetables are soft.
- Add cooked chicken and cooked noodles.
- Simmer for 5 minutes.
- Remove from heat.
- Adjust seasoning with salt and pepper.
- Combine all mojo ingredients in a small bowl and stir until blended.
- Drizzle over hot soup.
- Enjoy!
LIGHTER ROASTED GARLIC CHICKEN SOUP
This recipe is a lighter version of recipe#10895. It is still very tasty (Well we thought so) I used One Swedish whole wheat small rusk per serving but it would not show in the ingredients - They are apprx. 2 1/2 " by 1" across so I say Rusk in the recipe but they are much larger. I used Knorr Beef Aroma spice but this is another unknown spice so I listed ancho chilli spice- Any of your favorite nippy spice will do. I use a "No Oil" cooking spray but listed it as Pam. I always have roasted garlic ready in my freezer so this soup only takes me minutes to put together
Provided by Bergy
Categories Clear Soup
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
- Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
- Remove & when cool enough squeeze out all the cloves and chop.
- Place all the ingredients, except the rusk in a pot.
- Bring to a boill and simmer for 45 minutes.
- Meanwhile cut the rusks into cubes, or use ready made croutons.
- Serve floating the rusk bets on top of the soup.
Nutrition Facts : Calories 75.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 11.6, Sodium 16.6, Carbohydrate 9.9, Fiber 0.6, Sugar 0.3, Protein 5.7
FILIPINO STYLE CHICKEN SOUP WITH MUNG BEANS, GARLIC AND BAY LEAV
I don't recall my Mama ever making such a thing, and I definitely can't vouch for how authentic this recipe is, but it does speak to my Filipina tastebuds and will be made in my kitchen soon! :) From the food blog Coffee and Vanilla, very slightly adapted to reflect personal preference.
Provided by Pinay0618
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken, onions, bay leaves, garlic if fresh used and oil in a pot and saute until onions and chicken are golden brown. Add the rest of ingredients and cook covered on low heat about an hour, until chicken, mung and potatoes are ready.
- Add some more water if soup is too thick.
- Serve with rice topped with chilli sauce on a side.
Nutrition Facts : Calories 883.8, Fat 32.9, SaturatedFat 8, Cholesterol 116.8, Sodium 639, Carbohydrate 96.9, Fiber 20.1, Sugar 4.2, Protein 52
CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
- Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
- Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
- Serve the soup with grated Parmesan cheese on the side.
ROASTED GARLIC CHICKEN SOUP
Found this online and tried it. Works wonders on a cold and perfect for chilly fall and winter days.
Provided by Linda Bryant
Categories Chicken Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat
- 2. Roast until garlic is golden brown, about 35 minutes
- 3. Cool and squeeze out garlic with fingers into a small bowl
- 4. In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes
- 5. Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes
- 6. Add chicken stock and bring to a simmer. About 20 minutes
- 7. Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
- 8. Warm through and serve
GARLIC CHICKEN BROTH SOUP
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
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
GARLIC CHICKEN SOUP
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
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.
CHICKEN GARLIC SOUP
Make and share this Chicken Garlic Soup recipe from Food.com.
Provided by Leslie Criswell
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover.
- When the chicken is thoroughly cooked, remove it and skim the fat from broth.
- Simmer broth, reducing it until it is very rich.
- Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety.
- Pour this mixture into the remaining broth.
- Tear chicken into bite-sized pieces and add to the soup.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 323.6, Fat 23.2, SaturatedFat 8.6, Cholesterol 101.5, Sodium 140.8, Carbohydrate 5.8, Fiber 0.9, Sugar 1.7, Protein 22.1
CHICKEN, LEEK & GARLIC SOUP
Very good chicken soup, especially if you aren't feeling too good. Don't worry about the amount of garlic; roasting gives it a lovely mild flavour.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
- After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
- Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
- Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
- Season with salt, pepper and lemon juice and serve.
GINGER GARLIC CHICKEN SOUP
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse chicken pieces and pat dry. Add to a large stock pot. Cover with 20 cups of cold water. Bring to a good simmer and skim to clean. Skim several times until most of the scum is gone. Add onion, ginger, parsley, peppercorns, and Better Than Bouillion. Bring to a bare simmer and leave, undisturbed (unstirred)until reduced by half -- 2 to 3 hours. Cool, then drain through a fine sieve or chinois. Discard solids. If possible, let sit to room temp and store in refrigerator over night. Preheat oven to 375 degrees. Put unpeeled whole heads of garlic on cookie sheet and bake until garlic is very tender. It may bubble up some dark brown stuff at the top of the heads. Let the heads cool, then break apart into separate cloves, but do not peel cloves. Skim fat off of chilled soup. In a heavy-bottomed pot over low heat, heat peanut oil until a slice of onion barely sizzles when added. Add onion, ginger, jalapeno, garlic cloves, and cover. Sweat at low heat until soupy -- 15 minutes. Add chicken soup and bring to a simmer. Simmer, partially covered for 60 to 75 minutes. Add smashed lemongrass to pot in the last 5-10 minutes. Turn off heat and let sit for 15 minutes. Strain through chinois again and discard solids. Serve as is, or bring to a boil and add some angel hair pasta, cooking pasta until al dente -- 8 minutes. Add chopped chives before serving.
SPICY GREEN GARLIC CHICKEN SOUP
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
- Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
- While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
- Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
- Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams
FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE
© 2014 Turner Broadcasting System, Inc. All rights reserved. Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.
Provided by Turner Broadcasting
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
- Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.
Nutrition Facts : Calories 533.9, Fat 34.4, SaturatedFat 9.8, Cholesterol 170.1, Sodium 199.2, Carbohydrate 10.6, Fiber 2.4, Sugar 3.3, Protein 43.9
ROASTED GARLIC CHICKEN SOUP
A creamy roasted garlic soup recipe with hearty chunks of chicken. The perfect winter warm up meal!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat.
- Roast until garlic is golden brown, about 35 minutes.
- Cool and squeeze out garlic with fingers into a small bowl.
- In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes.
- Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.
- Add chicken stock and bring to a simmer. Cook 20 minutes.
- Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
- Warm through and serve.
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