Best Garlic Chicken Broth Soup Recipes
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.
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 BROTH
Whole cloves of garlic, uncut and simmered gently for an hour with aromatics, yield a mild, sweet tasting, comforting broth that makes an ideal vegetarian stand-in for chicken broth. According to nutritionist Johnny Bowden, garlic needs to be crushed, sliced, or chopped in order for its compounds to be released. For this broth, I just crush the cloves lightly by leaning on them with the flat side of my knife. The less crushed they are, the milder the broth will taste.
Provided by Martha Rose Shulman
Time 1h
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
- Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.
Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams
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