LIGHTER ROASTED GARLIC CHICKEN SOUP

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Lighter Roasted Garlic Chicken Soup image

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

2 heads garlic
946 ml low sodium vegetable broth
1 chicken breast halve, uncooked thinly sliced, bite size
1 tablespoon fresh dill weed, finely chopped
1 teaspoon ancho chili pepper mixed spice
4 whole wheat rusks
spray Pam cooking spray
pepper

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

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