ROASTED GARLIC CHICKEN SOUP #vegetarian #soup #cauliflower #vegan #garlic

This Roasted Garlic Chicken Soup is stacked with chicken and vegetables all stewed in a delightful broiled garlic stock chicken stock. 

The stock for this Roasted Garlic Chicken Soup is rich and delightful gratitude to the two entire heads of pounded simmered garlic twirled into it. This solid chicken vegetable soup formula is one that you'll need to set aside a few minutes and time once more. 

I make this resistant boosting chicken vegetable soup frequently during cold winter months! 

I additionally serve this chicken vegetable soup with additional wedges of lemon, since a few of us like to add some additional crush to our dishes alongside a couple of additional parsley branches. More detox power!!

Also try our recipe : HOW TO MAKE VEGAN NAAN #vegan #vegetarian #yummy #cauliflower #mushroom

INGREDIENTS

•  2 heads garlic
•  5 tablespoons extra virgin olive oil, divided
•  Pinch of salt
•  6 cups chicken broth
•  1 yellow onion, diced
•  1 large leek, chopped (light and light green parts only)
•  2 large carrots, peeled and chopped
•  2 large celery stalks, chopped
•  1-inch piece fresh ginger, peeled and minced
•  2 cups cooked chopped chicken (rotisserie works fine)
•  1/4 cup fresh organic parsley, chopped
•  Juice of one lemon

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Cut the tops off of the garlic bulbs, exposing the cloves.
2. Place the whole garlic bulbs on a piece of aluminum foil and drizzle the tops with olive oil and a pinch of salt.
3. Wrap the edges of aluminum together enclosing the garlic bulbs.
4. Bake for 30 minutes.
5. While the garlic is roasting, heat 2 tablespoons of olive oil in a large Dutch oven. Sauté the onion, carrots, and celery for about 5 - 6 minutes or until soft and translucent.
6. Add the ginger and cook just until fragrant, another 1-2 minutes.
7. Add the broth.
8. Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Set aside to cool for handling.
9. Squeeze out the softened cloves from the bulb into a small bowl, discarding skins. Mash the garlic cloves and dissolve in the broth.
10. Add the vegetables to the chicken broth and cook for about 5 more minutes.
11. Add the chopped pieces of chicken and cook for another 5 minutes.
12. Add the chopped parsley and lemon juice.
13. Serve with lemon wedges.

Source : bit.ly/2DCTKfe

Read more our recipe : JAPANESE SUPERFOOD MISO SOUP #vegetarian #soup #mushroom #dinner #easy