GARLIC CHICKEN BROTH RECIPES

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GARLIC CHICKEN BROTH SOUP RECIPE - FOOD.COM



Garlic Chicken Broth Soup Recipe - Food.com image

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes. Just don't make the soup so hot you can't tolerate it. There is no chicken pieces in this soup. Just the Chicken Broth.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
2 teaspoons lemon pepper
2 teaspoons fresh mint leaves, minced
2 teaspoons dried basil, crushed or
2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
hot red pepper flakes

Steps:

  • Combine all ingredients in a stockpot.
  • Bring to a boil and simmer uncovered for 30 minutes.
  • Discard bay leaf.
  • Puree in batches in a blender or food processor.
  • Return to pot, stir well.
  • Serve hot and enjoy.
  • Can also be put into small containers and frozen for future use.

Nutrition Facts : Calories 64, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 785.1, CarbohydrateContent 6.6, FiberContent 1.3, SugarContent 2.1, ProteinContent 5.8

GARLIC BROTH RECIPE - NYT COOKING



Garlic Broth Recipe - NYT Cooking image

Whole cloves of garlic, uncut and simmered gently for an hour with aromatics, yield a mild, sweet tasting, comforting broth that makes an ideal vegetarian stand-in for chicken broth. According to nutritionist Johnny Bowden, garlic needs to be crushed, sliced, or chopped in order for its compounds to be released. For this broth, I just crush the cloves lightly by leaning on them with the flat side of my knife. The less crushed they are, the milder the broth will taste.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 2 quarts

Number Of Ingredients 5

2 heads garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste

Steps:

  • Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef’s knife.
  • Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

Nutrition Facts : @context http//schema.org, Calories 1, UnsaturatedFatContent 0 grams, CarbohydrateContent 0 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 16 milligrams, SugarContent 0 grams

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