Roasted Garlic Chicken Soup

  • 1 garlic bulb, cut in half and roasted for 35 min in a 350F oven with 2 T olive oil in a ceramic ramekin
  • 2 medium yellow onions, diced
  • 1 t celery seed, lightly cracked in a mortar and pestle
  • 3 sprigs fresh thyme
  • 1 t rubbed sage
  • 2 c roasted chicken
  • 1 c white vermouth
  • 8 c chicken stock
  • 1 1/2 C small pasta (shells, orecchiette, orzo, etc)
  • fresh parsley fresh chives or green onion

Saute the onions until browned in the oil your roasted the garlic head in. Add in the roasted garlic that you’ve mashed into a paste. Add in the celery seed, thyme and sage. Cook for a couple minutes then add in the roasted chicken you’ve shredded up. Allow to caramelise well and then deglaze with the vermouth. Reduce by half and add in the stock. Simmer for half and hour and then add in the pasta. When the pasta is done, serve with warm, crusty buns and garnish the soup with the fresh parsley and chives.


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