Ingredients for Garlic Chicken Broth Soup
- 8 cups chicken broth
- carrots
- 4 cloves garlic
- fresh parsley, for garnish
- fresh cilantro
- lemon pepper
- fresh mint leaves
- dried basil
- fresh basil
- curry powder
- 1 bay leaf
- 1 teaspoon hot red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chives, for garnish
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How to Make Garlic Chicken Broth Soup
- In a large stockpot, combine 8 cups chicken broth, 4 cloves garlic (minced), 1 teaspoon red pepper flakes (or more, to taste!), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 30 minutes to allow the flavors to meld.
- Carefully remove the bay leaf and discard it.
- Using an immersion blender, carefully puree the soup until smooth. Alternatively, working in batches, carefully puree the soup in a regular blender until smooth. (Vent the lid to avoid splattering!)
- Return the pureed soup to the stockpot and stir well to combine.
- Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes to your liking.
- Serve the soup hot and enjoy! Garnish with fresh parsley or chives, if desired.
- For future enjoyment, allow the soup to cool completely before storing it in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
8g
Fat
2g
Carbs
2g
