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Author Notes: I’ve left snowy New England to live in Paris this winter and spring. And, just my luck, Paris is having its coldest winter ever. It’s bitter, windy and damp. It’s beautiful too, but it’s hard to notice when I’m stuck inside with a runny nose, swollen head and sore throat. Fortunately, I’m still managing to pick up my organic rotisserie chicken twice per week, a ritual that has filled me with anticipation for my day-after meal. On day one, I enjoy juicy chicken nestled in a baguette with a bit of butter. On day two, I make this incredibly healing soup. —eatboutique
- 1 whole head of garlic
- 4 tablespoons olive oil, divided
- 4 cloves of raw garlic, peeled and thinly sliced
- 2 onions, peeled and roughly chopped
- 1 whole chicken carcass, with chicken reserved, some skin removed, and carcass cut into pieces
- 1 cup red wine
- 3 tablespoons fresh thyme, stems roughly chopped
- 10 cups water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Make the smashed roasted garlic: Set your oven to 350 degrees. Slice the entire top quarter of the head of garlic off, exposing all the fresh garlic. Set the garlic in a small casserole and drizzle 2 tablespoons of olive oil on top. Roast in the oven for 45-60 minutes until the garlic is soft and golden brown. Remove from the oven and cool until easy to handle. Squeeze the garlic cloves from the garlic skin shell. With the back of a spoon, mash the cloves until a thick paste is formed. Set aside.
- In heavy bottom pan over medium-high heat, warm the olive oil until hot. Toss in the onions and raw garlic cloves, permitting 5 minutes for the vegetables to soften and get a little golden in color. Add the chicken carcass pieces, allowing them to also caramelize slightly as well.
- Slowly, as it will sizzle, pour in the red wine and sprinkle in the fresh thyme. Let the wine return to a simmer to burn off some alcohol, and occasionally scrape the bottom of the pan to pick up some of the brown bits.
- Add in the water and bring to a boil. Then cover and simmer on medium-low heat for 90 minutes, adding a little water in here or there to maintain about 90% of the volume.
- At the 90-minute mark, stir in the smashed roasted garlic, salt and pepper. Let flavors meld and simmer an additional 30 minutes.
- Strain the broth and retain only the liquid. Store the broth in the fridge for 2-3 days or freeze or use immediately.
Roasted Garlic, Onion & Chicken Soup
- 4 cups garlic-onion-chicken broth
- 1 cup shredded chicken
- 1/2 cup tiny elbow pasta
- 2 tablespoons finely chopped chives
- salt and pepper, to taste
- 2 4-inch pieces of fresh baguette, sliced in half
- 4 thick slices of room temperature Brie
- Warm the broth over medium heat in a soup pot. Add the chicken, pasta, and chives and simmer for 10 minutes. Add salt and pepper, to taste. Divide the soup between two bowls.
- Serve with baguette and brie, divided evenly.
- Note: As a delicious alternative, boil the broth and crack the contents of a farm fresh egg into the boiling liquid. After 3-4 minutes, when the egg whites have become opaque and solid, pour the soup and egg into a bowl. Break the yolk with your spoon and enjoy.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup