@tworley63: Sharing a recipe for a comforting Roasted Garlic Chicken & Potato Soup! It's perfect for a cozy meal. Ingredients: 🥣 1 whole head of garlic 🥣 1 tbsp olive oil (for roasting) 🥣 1 tbsp olive oil (for cooking) 🥣 1 tbsp butter 🥣 1 medium yellow onion, finely chopped 🥣 2 medium carrots, peeled and sliced 🥣 1½ lbs (680 g) boneless, skinless chicken thighs 🥣 1½ lbs (680 g) Yukon Gold potatoes, peeled, cut into bite-sized chunks 🥣 4 cups (960 ml) low-sodium chicken broth 🥣 ½ cup (120 ml) heavy cream 🥣 1 tsp dried thyme 🥣 ½ tsp dried rosemary 🥣 ¾ tsp salt (or to taste) 🥣 ½ tsp freshly ground black pepper 🥣 1 tbsp fresh parsley, finely chopped (optional) Instructions: 1. Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 mins until soft. Squeeze out and mash. 2. Cook veggies: Heat remaining olive oil and butter in a large pot over medium heat. Add onion and carrots; cook for 5–6 mins until onion softens. 3. Add chicken & potatoes: Place chicken thighs in pot. Add potatoes, chicken broth, thyme, rosemary, salt, pepper, and mashed roasted garlic. 4. Simmer: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 20–25 mins until potatoes are tender and chicken is 165°F (74°C). 5. Shred chicken: Remove chicken, shred with two forks, then return to soup. 6. Make creamy: Reduce heat to low, stir in heavy cream. Simmer for 3–5 mins without boiling. Adjust salt/pepper. 7. Serve: Ladle into bowls, garnish with parsley if desired. Cooking Tips: 💡 Roasting garlic adds a mellow, sweet flavor. 🥔 Yukon Gold potatoes are great for holding their shape and becoming creamy. 🥛 Half a cup of cream adds richness without making it too thick. ✨ Avoid overcooking potatoes; they should be fork-tender. 🥣 For a slightly thicker broth, mash a few potato pieces against the pot side. Enjoy making this delicious soup! #ChickenSoup #PotatoSoup #RoastedGarlic #ComfortFood #HomemadeSoup

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2026-11-02 00:27:41

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