There’s nothing quite like a steaming bowl of roasted garlic chicken soup when you need warmth, comfort, and a little immune boost. I swear by this recipe, it’s my go-to whenever someone in my house starts sniffling or when I just crave that deep, garlicky goodness. The magic happens when you roast whole garlic heads until they turn sweet and caramelized, then blend that golden goodness right into the broth. It transforms basic chicken soup into something extraordinary.
What I love most? It’s a one-pot wonder that works for nearly every diet, gluten-free, keto-friendly, and packed with nutrients. My kids call it “mom’s magic potion,” and honestly, after one spoonful, you’ll understand why. The roasted garlic adds this incredible depth of flavor while keeping things simple enough for weeknight dinners. Trust me, once you try this version, you’ll never go back to plain old chicken soup again!
Why You’ll Love This Roasted Garlic Chicken Soup
Seriously, what’s not to love? This soup has become my kitchen superstar for so many reasons:
- Flavor bomb: Roasting garlic transforms it into this sweet, mellow magic that makes every spoonful irresistible
- Immune booster: Packed with garlic’s natural goodness and protein-rich chicken, my secret weapon during cold season
- One-pot wonder: Minimal dishes = maximum happiness (we all know that’s the real dream)
- Diet-friendly: Naturally gluten-free, easily adapted for keto or low-carb, I’ve got you covered
- Comfort in a bowl: That golden broth with tender chicken? Pure nostalgia in every sip
Bonus? It makes your whole house smell like a cozy bistro while it cooks. You’re welcome.
PrintHealing Roasted Garlic Chicken Soup with 2 Secret Ingredients
This roasted garlic chicken soup is a simple and healthy meal. It uses whole roasted garlic for deep flavor. You can make it in one pot for easy cleanup. It works for many diets and supports your immune system.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 whole heads of garlic
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth (low sodium)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off each garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes.
- In a large pot, add chicken pieces and cover with water. Bring to a boil, then simmer for 20 minutes. Remove chicken, let cool, and shred the meat.
- In the same pot, sauté onion, carrots, and celery for 5 minutes.
- Add broth, salt, pepper, bay leaves, and thyme. Squeeze roasted garlic from skins into the pot.
- Add shredded chicken back to the pot. Simmer for 15 minutes.
- Remove bay leaves. Garnish with parsley before serving.
Notes
- Use pre-cooked chicken to save time.
- Add more vegetables like spinach or zucchini for extra nutrients.
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Ingredients for Roasted Garlic Chicken Soup
Grab these simple ingredients, I promise you probably have most of them already! The measurements matter here to get that perfect balance of flavors:
- 1 whole chicken (about 4 lbs), cut into pieces (or use 4 cups shredded cooked chicken if you’re short on time)
- 2 whole heads of garlic, yes, the entire heads! Trust me, roasting mellows it beautifully
- 1 tbsp olive oil, for roasting the garlic and sautéing
- 1 large onion, chopped (I like yellow for sweetness)
- 3 carrots, sliced into coins (about 1/4″ thick)
- 3 celery stalks, sliced (don’t skip this, it adds great texture)
- 8 cups chicken broth (low sodium so you can control the salt)
- 1 tsp salt, adjust to taste later
- 1/2 tsp black pepper, freshly ground if you have it
- 2 bay leaves, the soup’s secret aromatic boost
- 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
- Fresh parsley for garnish, makes it pretty and adds freshness
Ingredient Notes & Substitutions
Here’s where I’ve tweaked things over the years, these swaps all work beautifully:
- Short on time? Use rotisserie chicken or leftover cooked chicken (about 4 cups shredded). Just skip the initial boiling step.
- Keto/low-carb? Add extra chicken fat or a splash of heavy cream at the end for richness.
- Vegetable variations: Swap in zucchini, spinach, or kale in the last 5 minutes of cooking for extra nutrients.
- Broth options: Homemade is amazing, but store-bought works too. Just check labels if you need gluten-free.
- No fresh herbs? Dried works, just use 1/3 the amount (th
How to Make Roasted Garlic Chicken Soup
Alright, let’s get cooking! This roasted garlic chicken soup comes together in simple steps, but each one builds that incredible flavor. I’ll walk you through exactly how I do it, just follow along and soon you’ll be enjoying the most comforting bowl of goodness.
Step 1: Roast the Garlic
First, we need to transform those pungent garlic cloves into sweet, caramelized magic. Preheat your oven to 400°F (200°C). Take each whole garlic head and slice off about 1/4 inch from the top to expose the cloves inside, don’t worry if some cloves get nicked, they’ll roast beautifully anyway.
Drizzle the cut tops with olive oil, just enough to coat the exposed cloves (about 1/2 tsp per head). Wrap each head tightly in aluminum foil, I like to make little foil pouches. Pop them directly onto the oven rack and roast for 40 minutes. You’ll know they’re done when your kitchen smells heavenly and the cloves turn golden brown and soft enough to squeeze out like paste.
Step 2: Cook the Chicken
While the garlic roasts, let’s prep the chicken. In your large soup pot, add the chicken pieces and cover them with about 2 inches of water. Bring it to a boil over medium-high heat, then immediately reduce to a gentle simmer. Let the chicken cook for 20 minutes, no longer, or it might get tough.
Use tongs to transfer the chicken to a plate (save that flavorful cooking liquid!). Once it’s cool enough to handle, remove the skin and shred the meat using two forks or your fingers. I always sneak a few bites at this stage, quality control, you know?
Step 3: Sauté Vegetables
Drain the chicken cooking liquid (or save it for another use), then wipe out the same pot. Heat 1 tablespoon olive oil over medium heat. Add the chopped onion, carrots, and celery, this is your soup’s flavor base. Sauté for about 5 minutes, stirring occasionally, until the onions turn translucent but the veggies still have some crunch. Don’t let them brown too much!
Step 4: Simmer the Soup
Now the fun part! Pour in the chicken broth and add your seasonings, salt, pepper, bay leaves, and thyme. Here’s where the roasted garlic shines: unwrap those foil packets and let them cool slightly. Then just squeeze each head from the bottom to push the softened cloves right into the pot. They’ll melt into the broth like golden flavor bombs.
Add the shredded chicken back to the pot. Bring everything to a gentle simmer (not a rolling boil) and let it all get cozy together for 15 minutes, just enough time for the flavors to marry beautifully. Fish out the bay leaves before serving, and don’t forget that fresh parsley garnish for color and freshness!
Tips for Perfect Roasted Garlic Chicken Soup
After making this roasted garlic chicken soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I have seconds?” Here are my can’t-miss tips:
- Garlic roasting hack: If your garlic seems stubborn, pop the foil packets back in the oven for another 5-10 minutes. You want those cloves squeezably soft – they should feel like warm butter when pressed.
- Fat skimming secret: After boiling the chicken, let the cooking liquid cool for 5 minutes. The fat rises to the top, making it super easy to skim off with a spoon for a lighter soup (though I sometimes leave it in for extra richness!).
- Herb freshness matters: If you can swing fresh thyme instead of dried, do it! Just tie 3-4 sprigs together with kitchen twine and fish them out before serving – the flavor difference is incredible.
- Broth booster: For deeper flavor, add the chicken bones back to the soup while it simmers (remove them before serving). It’s like giving your broth a vitamin shot!
- Texture trick: If you prefer thicker soup, mash some of the cooked carrots against the pot’s side with a wooden spoon – instant natural thickener without flour.
- Garlic lover’s bonus: Reserve a few roasted garlic cloves to mash onto crusty bread for serving – it’s life-changing with this soup.
- Make-ahead magic: This soup tastes even better the next day! Just cool it completely before refrigerating, and add a splash of broth when reheating if it thickens too much.
One last tip? Trust your nose, when that roasted garlic aroma fills your kitchen, you know you’re on the right track. Don’t be afraid to taste and adjust the seasoning at the end. Sometimes I add an extra pinch of salt or squeeze of lemon to brighten everything up!
Variations of Roasted Garlic Chicken Soup
One of my favorite things about this roasted garlic chicken soup is how easily it adapts to whatever I’m craving or have in my fridge. Here are the variations I make most often, each one keeps that incredible garlicky base while adding its own twist:
Green Goddess Version
When I want extra greens, I stir in a big handful of spinach or kale during the last 5 minutes of simmering. Sometimes I’ll add frozen peas too, they plump up perfectly in the hot broth. Finish with a squeeze of lemon and extra parsley for the freshest, brightest bowl of goodness.
Creamy Keto Dream
For my low-carb friends, here’s the magic: replace half the broth with full-fat coconut milk (the canned kind, not the carton stuff). It makes the soup luxuriously creamy without dairy. I’ll often add extra chicken fat or a pat of butter at the end too. Top with crispy turkey bacon bits if you’re feeling fancy!
Italian-Inspired Twist
On nights when I miss my grandma’s minestrone, I add a can of drained white beans and a pinch of red pepper flakes with the broth. Right before serving, I stir in a tablespoon of pesto and sprinkle with grated Parmesan. The roasted garlic works surprisingly well with these flavors!
Asian Fusion Bowl
For something completely different, I swap the thyme for fresh ginger and add shiitake mushrooms with the veggies. At the end, I drizzle in a teaspoon of sesame oil and top with sliced green onions. Sometimes I’ll even add a spoonful of miso paste to the broth for extra umami punch.
Hearty Winter Warmer
When it’s freezing outside, I bulk up the soup with diced sweet potatoes or butternut squash along with the carrots. A splash of apple cider vinegar at the end balances the sweetness perfectly. This version keeps me full for hours!
The possibilities are endless, I’ve even thrown in leftover rice or quinoa sometimes. The key is keeping that roasted garlic as the star. Whatever you add, just make sure to taste and adjust the seasoning at the end. Soup is so forgiving that way!
Serving Suggestions for Roasted Garlic Chicken Soup
Oh, the joy of deciding what to serve with this roasted garlic chicken soup! Here are my go-to pairings that turn a simple bowl into a complete meal:
- Crusty bread – My absolute must-have! I toast thick slices of sourdough or baguette to dunk in that glorious broth. Sometimes I rub the toast with a raw garlic clove first – garlic on garlic might sound crazy, but trust me, it’s amazing.
- Simple green salad – A crisp mix of romaine with lemon vinaigrette cuts through the soup’s richness perfectly. I’ll often throw in some shaved Parmesan if I’m feeling fancy.
- Grilled cheese dippers – For the ultimate comfort food combo, I make mini grilled cheese sandwiches with whole grain bread and sharp cheddar. My kids go wild for this version!
- Roasted veggies – When I’m serving this as a lighter meal, roasted Brussels sprouts or asparagus on the side make it feel extra special without much work.
- Grain bowl – For heartier appetites, I’ll ladle the soup over cooked quinoa or brown rice in shallow bowls. The grains soak up all that garlicky goodness beautifully.
My secret pro tip? Set out small bowls of toppings so everyone can customize their bowl, extra parsley, red pepper flakes, grated cheese, or a drizzle of good olive oil take it over the top. Soup night just became the best night of the week!
Storage & Reheating Instructions
Here’s the good news, this roasted garlic chicken soup actually gets better after sitting overnight! But you’ll want to store it right to keep all that delicious flavor intact. Here’s exactly how I do it:
Storing leftovers: Let the soup cool completely (but no longer than 2 hours at room temp, food safety first!). Transfer to airtight containers, leaving about an inch of space at the top. It’ll keep beautifully in the fridge for 3-4 days. The garlic flavor mellows and deepens, which I actually love!
Freezing tips: This soup freezes like a dream! I portion it into freezer-safe containers or heavy-duty zip-top bags (lay them flat to save space). Squeeze out excess air to prevent freezer burn. It’ll stay good for up to 3 months. Pro tip: Write the date on the container, future you will be grateful!
Reheating magic: For fridge leftovers, I just warm it gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, add a splash of broth or water. Frozen soup? Thaw overnight in the fridge first, then reheat the same way. Microwave works too, just use 50% power and stir every minute to prevent hot spots.
One important note: The veggies will soften more after freezing and reheating. If that bothers you, you can freeze just the broth and chicken separately, then add fresh veggies when reheating. But honestly? I never bother, it still tastes amazing!
Nutritional Information for Roasted Garlic Chicken Soup
Let’s talk numbers! This roasted garlic chicken soup packs serious nutrition in every comforting bowl. Here’s the breakdown per serving (about 1 1/2 cups), but remember, these are estimates and will vary based on your exact ingredients and portion sizes:
- Calories: 280 – cozy warmth without the guilt
- Protein: 32g – thanks to all that chicken goodness
- Carbohydrates: 12g – mostly from the veggies and garlic
- Fiber: 2g – keeps you full longer
- Sugar: 4g – natural sweetness from the carrots
- Fat: 10g (only 2.5g saturated) – that olive oil and chicken skin do wonders
- Sodium: 650mg – easy to reduce with low-sodium broth
A few important notes about these numbers:
- Using skinless chicken cuts about 50 calories and 5g fat per serving
- Adding extra veggies like zucchini barely changes the stats but boosts nutrients
- The keto version with coconut milk adds about 100 calories but keeps carbs low
- Homemade broth tends to be lower in sodium than store-bought
What really excites me? This soup delivers serious immune-boosting power from the garlic and chicken, plus it’s naturally gluten-free. Whether you’re watching calories, carbs, or just craving comfort, this roasted garlic chicken soup fits beautifully into so many eating plans!
Frequently Asked Questions
I get so many questions about this roasted garlic chicken soup, here are the ones that come up most often from friends and readers. Hopefully these answers help you too!
Can I use pre-cooked chicken to save time?
Absolutely! About 4 cups of shredded cooked chicken (rotisserie works great) lets you skip the boiling step entirely. Just add it when you’d normally return the shredded chicken to the pot. The soup might be slightly less rich, but it’ll still be delicious!Is this soup keto-friendly?
It’s naturally low-carb as written! For a keto boost, I sometimes add a splash of heavy cream or coconut milk at the end. Watch the carrots if you’re strict keto, you can reduce them or swap for zucchini. The garlic is fine in moderation, roasting reduces its carb impact.How can I make this soup creamier?
My favorite trick is to blend about 2 cups of the finished soup (carefully!) and stir it back in. For dairy-free creaminess, full-fat coconut milk works wonders. If dairy’s okay, a tablespoon of cream cheese whisked in at the end is heavenly.Does the garlic taste overpowering?
Not at all! Roasting transforms garlic into this sweet, mellow magic. My garlic-wary kids gobble this up. If you’re nervous, try just 1 head first, but trust me, two makes it special without being “garlicky.”Can I freeze this soup?
Yes! It freezes beautifully for up to 3 months. I portion it into meal-sized containers before freezing. The texture might change slightly (veggies soften more), but the flavor actually improves! Thaw overnight in the fridge before reheating gently.
Final Thoughts
There you have it, my absolute favorite roasted garlic chicken soup that’s warmed our family through countless seasons. I hope it becomes your new go-to comfort food too! Give it a try and let me know what you think. Nothing makes me happier than hearing how my recipes bring people together around the table.
If you are looking for more comforting recipes, check out Family Tastes for great ideas.
