This isn’t your typical chicken soup. I’ve always loved the idea of adding roasted garlic and a splash of lemon, which lifts the dish from simple comfort to something more vibrant. It’s a recipe I turn to when I want something soothing but with a punch of freshness. Sometimes, the best meals are the ones that surprise you with their subtle twists.
Why this soup keeps coming back
It’s the layers of flavor—smoky roasted garlic, bright lemon, and tender chicken—that make every spoonful a little different. The simplicity of the ingredients means I can tweak it to match what’s in the fridge or my mood. Plus, it’s just enough effort for a cozy meal that feels like a warm hug after a long day.
Breaking down the flavors
- Roasted garlic: Adds a sweet, mellow flavor and a silky texture to the broth. Skip if pressed for time, but it’s worth the effort.
- Chicken broth: The backbone of the soup, use homemade or low-sodium to control salt.
- Cooked chicken: Shredded rotisserie or poached chicken works great. Adds heartiness.
- Lemon juice: Brightens everything up, look for a fresh, lemony aroma.
- Pasta: Small shapes like orzo or ditalini soak up the broth and add texture.
- Fresh herbs: Parsley or thyme add a herbal note that ties it all together.
- Vegetables: Carrots and celery lend sweetness and crunch, but feel free to toss in spinach or kale.
Tools of the trade for a fuss-free soup
- Oven: Roasts the garlic to bring out a sweet, mellow flavor.
- Large pot: Holds all the ingredients and allows for even simmering.
- Chef’s knife: Chops vegetables and herbs efficiently.
- Ladle: Serves the soup easily and keeps it hot.
Step-by-step to a soulful bowl of Italian chicken soup
Step 1: Start by roasting a head of garlic in the oven at 200°C (400°F) for about 30 minutes until it’s golden and smell fills your kitchen.
Step 2: While garlic roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté chopped onions until translucent, about 5 minutes.
Step 3: Add diced carrots and celery, cook for another 5 minutes, stirring often until they soften slightly.
Step 4: Squeeze the roasted garlic out of its skins into the pot, then pour in chicken broth and bring to a simmer.
Step 5: Drop in shredded cooked chicken, a handful of pasta, and fresh herbs like thyme or parsley. Let everything simmer for 10 minutes.
Step 6: Taste and season with salt, pepper, and a squeeze of lemon juice. Serve hot, garnished with extra herbs.
Cooking checkpoints for perfect soup
- Onions should be translucent, not browned, to keep the flavor gentle.
- Garlic should be golden, not burnt, to avoid bitterness.
- Pasta should be just tender, not mushy, about 8-10 minutes in the broth.
- Broth should be clear and fragrant, not cloudy or overly salty.
Common mistakes and how to fix them
- Overcooked onions that turn brown and bitter.? Use high heat during onion sauté to prevent sogginess.
- Burnt garlic in the oven.? Add garlic later if it starts to burn.
- Soup tasting bland because of poor seasoning.? Adjust seasoning at the end.
- Mushy noodles in the soup.? Add pasta towards the end to prevent overcooking.
Lemon Roasted Garlic Chicken Soup
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Cut the top off the garlic head, drizzle with a teaspoon of olive oil, wrap in foil, and roast for about 30 minutes until golden and fragrant.
- While the garlic roasts, heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes, until it begins to smell sweet and looks glossy.
- Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma.
- Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins into the pot. Stir to combine, then pour in the chicken broth and bring to a gentle simmer.
- Drop in the shredded cooked chicken and add the pasta. Stir well, then reduce the heat and let everything simmer gently for about 10 minutes, until the pasta is tender and the broth is flavorful.
- Meanwhile, finely chop the fresh herbs and zest the lemon to add brightness to the dish. Once the pasta is cooked, squeeze in the lemon juice and add the herbs. Season with salt and pepper to taste.
- Give the soup a final stir, taste for seasoning, and adjust with more lemon juice, salt, or pepper if needed. The broth should be clear, fragrant, and slightly brightened by the lemon.
- Serve the soup hot, garnished with extra herbs if desired, in bowls that showcase the colorful vegetables and tender chicken. Enjoy the comforting, yet lively flavors with a slice of crusty bread.
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