Roasted Garlic and Chicken Chowder
Roasted Garlic and Chicken Chowder requires roughly 1 hour and 15 minutes from start to finish. One serving contains 702 calories, 34g of protein, and 45g of fat. This recipe serves 4 and costs $2.62 per serving. 80 people were glad they tried this recipe. It is brought to you by Lifes Ambrosia. A mixture of all purpose flour, heavy cream, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so delicious. A few people really liked this main course. Overall, this recipe earns a super spoonacular score of 85%. 30-Minute Roasted Garlic Cauliflower Chowder, Roasted Corn and Chicken Chowder, and Chicken-and-Roasted Vegetable Chowder are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup all purpose flour
1 1/2 cups diced carrots
1 1/2 cups diced celery
4 cups chicken broth
1 ounce cream cheese, softened
1 teaspoon dried parsley
1 head garlic
1 cup heavy cream
3 cups lacinato kale
1 teaspoon olive oil
1 cup diced onion
2 medium russet potatoes, diced
salt
salt and pepper
3 cups cooked, shredded chicken
1 teaspoon dried summer savory
4 tablespoons unsalted butter
Equipment:
oven
aluminum foil
pot
whisk
bowl
ladle
Cooking instruction summary:
Preheat oven to 400 degrees to roast garlic first. Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 - 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove. Melt butter in a large pot over medium heat. Whisk in flour. Allow to cook for one minute. Whisk in broth. Stir in carrots, celery, onion, potatoes, parsley and summer savory. Simmer until potatoes are fork tender. Whisk one tablespoon of hot broth into cream to temper it. Slowly whisk tempered cream into soup. Stir in cream cheese. Once melted, stir in garlic, cooked chicken and kale. Cook just until kale wilts, about 2 minutes. Season to taste with salt and pepperLadle into soup bowls and serve.
Step by step:
1. Preheat oven to 400 degrees to roast garlic first.
2. Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil.
3. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 - 45 minutes or until cloves are browned and soft.
4. Remove from oven and allow to cool slightly before using a fork to remove each clove. Melt butter in a large pot over medium heat.
5. Whisk in flour. Allow to cook for one minute.
6. Whisk in broth. Stir in carrots, celery, onion, potatoes, parsley and summer savory. Simmer until potatoes are fork tender.
7. Whisk one tablespoon of hot broth into cream to temper it. Slowly whisk tempered cream into soup. Stir in cream cheese. Once melted, stir in garlic, cooked chicken and kale. Cook just until kale wilts, about 2 minutes. Season to taste with salt and pepper
8. Ladle into soup bowls and serve.
Nutrition Information:
covered percent of daily need
