Raise your hand if you have a cold or have allergies. Okay, now go make this Roasted Garlic Chicken Noodle Soup and thank me later. You’re sinuses will thank you too.
This is a cold showstopper. I’m kicking my tired Homemade Chicken Noodle Soup recipe up a notch and adding the one thing that I’m completely obsessed with. Roasted garlic. I could eat it with a spoon like ice cream. If you’ve ever been to the Gilroy Garlic Festival you would know that they actually do make roasted garlic ice cream. So I’m not that crazy, right?
I paired this soup with Gruyere Toast and be prepared to make a lot because you’re going to eat 7 servings or more.
Roasted Garlic Chicken Noodle Soup
- 2 whole Chicken Breasts, skinless and boneless
- 2 heads Garlic, tops cut off
- Olive Oil, for drizzling
- Salt and Pepper
- 4 tablespoons Butter
- 1 whole Onion, chopped
- 1 pinch Red Pepper Flake
- 1 teaspoon Thyme, chopped
- 2 tablespoons Flour
- 6 cups Chicken Stock
- 2 cups Macaroni Salad Pasta
- Salt and Pepper, to taste
- 2 tablespoons Fresh Chives, chopped
- Gruyere Toasts
- French Baguette, cut on the bias into thin slices
- 2 tablespoons Butter, softened
- 4 ounces Gruyere Cheese, grated
- Step 1 Preheat your oven to 400 degrees F. Place the chicken breasts in a baking dish and season with salt and pepper, drizzle with olive oil and roast in the oven for 30 minutes until the internal temperature reaches 165 degrees F. Remove and tent with foil to cool. Shred when cooled and set aside for later use.
- Step 2 Place cut garlic heads in double thick foil, season with salt and pepper and drizzle liberally with olive oil. Roast for 30 minutes until garlic is tender and browned. Allow to cool before adding into the soup.
- Step 3 In a large pot or dutch oven heat the butter over medium heat. Add chopped onion and sweat until onion becomes translucent and tender, about 2 minutes. Add the pinch of red pepper flake, thyme and season with salt and pepper. Squeeze the roasted garlic cloves out of the heads and into the pot, stir in to combine, breaking up the garlic until it becomes a paste. Add a little drizzle of olive oil if needed and add the flour to make a roux. Cook the flour into the mixture stirring for about two minutes.
- Step 4 Slowly add the stock into the pot, while stirring. Bring soup to a simmer. Add the macaroni salad pasta to the pot and simmer for 10 minutes until pasta is cooked. Fold in the shredded chicken. Reduce heat to low.
- Step 5 Butter the baguette slices and top with cheese, toast in the oven for 10 minutes until cheese is melted and bread is browned. Serve Gruyere toasts with the soup and garnish with fresh chives.
Savor and Enjoy!