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Roasted Garlic Chicken Soup Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

Roasted garlic chicken soup

Roasted garlic chicken soup

How to Make the Best Roasted Garlic Chicken Soup

Winter would be sadly incomplete without a variety of tantalizing soups to ward off the season's chilly grasp. This soup in particular makes a warm, cozy, inviting meal that is hearty enough to fend off the cold's advances. It uses a voluminous amount of roasted garlic, which gives the dish a pleasant, savory garlic flavor, but the amount doesn't overwhelm the senses. A bonus is that when you cook this garlic, your kitchen will smell absolutely divine. It also combines the green taste of fresh chopped basil and the sharpness of dill, all mixed together with the chicken and potatoes.

I adapted this recipe from Dungeness Crabs and Blackberry Cobbler by Janie Hibler, where the original version actually called for halibut! Halibut is unfortunately too expensive to procure, but it shows that it is easy to change around this recipe's ingredients. Additional green vegetables, different meats, more spices—all are something easily replaced or substituted, and you can add further improvements to an already wonderfully savory soup that combines the delicateness of chicken with the sweetness of corn and the savory taste of potatoes.


  • 1 quart chicken stock
  • 1 teaspoon olive oil
  • 1 bulb garlic
  • 2 pounds chicken, cut up into 1-inch cubes
  • 4 medium-sized (1 1/3 pounds) potatoes, peeled, steamed, and diced
  • 1/3 cup basil
  • 3 ears of corn, shucked (or frozen corn if out of season)
  • 1/2 teaspoon dill
  • Salt, for seasoning
  • Pepper, for seasoning
  • Garlic bread (optional, but really necessary in my opinion)


  1. Cut off the top of the garlic bulb to around 1/2 inch, exposing the top of the garlic cloves. Drizzle over it 1 teaspoon of olive oil, over absorbent paper towels to prevent it from burning in the oven. Bake for 1 hour in a 325-degree F oven, moving a few times to prevent its bottom from burning on the baking sheet floor.
  2. Heat the 1 quart of chicken stock in a large pot, and add in the roasted garlic with its skin removed. Use a wire whisk to separate and move around the garlic.
  3. When the stock is starting to boil, add in the 2 pounds of chicken, 4 steamed and diced medium-sized potatoes, and the 3 ears of shucked corn. Cook for 7 minutes longer, with the heat reduced to medium, then add in the basil and season with salt, pepper, and 1/2 teaspoon of dill. Then allow to rest for 10–15 minutes. Serve with bread.

© 2017 Ryan Thomas