4 servings (1 cup each)
Ingredients:
4 bulbs of garlic, divided
1/2 cup onion, chopped
1 tsp dried thyme
3 cups fat free chicken stock
2 chicken breasts, cooked and chopped
1 cup almond milk
Directions:
Preheat oven to 350F. Cut off the top of 3 bulbs of garlic, put into a baking dish and lightly spray with oil. Bake until the garlic is golden brown and tender, about 45 minutes.
In a large sprayed saucepot, sauté the onions and thyme until the onions are translucent, about 6 minutes.
Add the roasted garlic by squeezing the cloves out of the bulbs. Add the last bulb of raw peeled garlic cloves and cook about 3 minutes.
Add the chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
Puree in a blender or use an immersion blender to blend the soup until smooth.
Add the cooked chicken and almond milk and bring to a simmer.
Suggested Serving: Serve with shredded parmesan cheese, a squeeze of lemon and a sprinkle of fresh thyme.
Comments