Recipe for cooking chicken garlic soup

Soups for Salads :: Chicken and Poultry Soups

Chicken Garlic Soup

6 C. chicken stock
4 heads garlic (you read that right - full HEADS not cloves)
4 baking potatoes, peeled and diced
3 ribs celery, cut into 1-in. pieces
1 tsp. ground black pepper
1 tsp. salt
1/2 tsp. celery seed
1 tsp. dried basil
1 tsp. dried rosemary, crushed well

Place garlic in a 1-qt. casserole. Cover and bake at 350 degrees F for one hr.. Remove from oven, but do not lift lid.

In a lrg. stock pot, Mix together remaining ingredients. Bring to a boil. Reduce heat to med. and continue to cook until potatoes are tender.

Mash vegetables into broth with potato masher. Cut off just enough of the bottom of each head of garlic to expose cloves. Gently squeeze out all the garlic from the skins. Add roasted garlic to soup mixture. Stir very well to incorporate.

Serve with crusty bread and cheese for a robust lunch or dinner.

Servings 6.