Chicken Garlic Soup

JERF, Keto, Paleo, Whole 30, Poultry, Soups

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Ingredients

1 bunch of garlic (8-10 cloves, or more for garlic enthusiasts)

1 onion, finely chopped

1 cup sliced mushrooms

1 pound (450g) boneless, skinless chicken breasts or thighs, diced

1 bag (8-10 oz) shredded cabbage

1/4 cup (4 tablespoons) butter

Juice of 1 lemon

8 cups chicken stock or broth

2 cups water

Salt and pepper to taste

1 teaspoon dried parsley

1 teaspoon dried thyme

Directions

Preheat your oven to 400°F (200°C). Cut the top off the bunch of garlic, drizzle with a bit of olive oil, wrap in foil, and roast in the oven for about 30-40 minutes or until the cloves are soft.

In a large pot over medium heat, melt the butter. Add chopped onions and roasted garlic, squeezed out of the cloves. Sauté until the onions are translucent.

Add the sliced mushrooms, chopped chicken, and shredded cabbage to the pot. Stir and cook until the chicken is cooked through and the vegetables are tender.

Pour in the lemon juice, chicken stock, and water. Season with salt, pepper, dried parsley, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes.

Taste the soup and adjust the seasoning if necessary. If you prefer a stronger garlic flavor, you can add more roasted garlic or garlic powder.

Allow the soup to cool for a few minutes before serving to avoid burning your tongue.