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Creamy Chicken and Garlic Soup with Chive Garlic Oil Drizzle

Introduction

Creamy Chicken and Garlic Soup is a comforting, velvety dish perfect for chilly days or cozy dinners. This recipe combines tender pieces of chicken, creamy broth, and the deep, rich flavor of garlic for an indulgent soup experience. Adding a homemade Chive Garlic Oil Drizzle enhances the soup with a burst of color, aroma, and a slight herbal kick, creating a sophisticated finish. Whether you’re hosting guests or seeking comfort food, this soup is guaranteed to be a crowd-pleaser. Let’s dive into the recipe!

Ingredients:

For the Soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 large carrots, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 bay leaf
  • 4 cups chicken broth (preferably low-sodium)
  • 2 cups heavy cream
  • 2 cups cooked, shredded chicken (use leftover rotisserie or cook fresh)
  • 3 medium potatoes, diced
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

For the Chive Garlic Oil Drizzle:

  • 3 tablespoons olive oil
  • 1 tablespoon fresh chives, finely chopped
  • 2 cloves garlic, minced
  • A pinch of salt
  • A dash of red pepper flakes (optional for heat)

Preparation:

Step 1: Preparing the Soup Base

  1. In a large pot or Dutch oven, heat butter and olive oil over medium heat until melted.
  2. Add diced onions, minced garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
  3. Sprinkle dried thyme, rosemary, and paprika over the vegetables. Stir well, allowing the spices to coat the mixture.

Step 2: Building the Creamy Base

  1. Add the diced potatoes to the pot and cook for another 5 minutes.
  2. Sprinkle the flour over the vegetable mixture. Stir thoroughly to coat, letting the flour cook for about 2 minutes.
  3. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the bay leaf.
  4. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 15-20 minutes or until the potatoes are tender.

Step 3: Adding Chicken and Cream

  1. Add the shredded chicken to the soup. Stir well to combine.
  2. Pour in the heavy cream and milk, stirring until the soup is creamy and well blended. Simmer for another 10-15 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Step 4: Preparing the Chive Garlic Oil Drizzle

  1. While the soup is simmering, prepare the drizzle. In a small skillet, heat olive oil over medium heat.
  2. Add minced garlic and cook for about 1-2 minutes until golden brown, stirring frequently to prevent burning.
  3. Remove from heat and immediately add chopped chives, a pinch of salt, and red pepper flakes (if using). Mix well. Set aside to cool.

Step 5: Serving the Soup

  1. Remove the bay leaf from the soup. Use an immersion blender to blend the soup partially, leaving some chunks for texture (optional).
  2. Ladle the hot soup into bowls. Drizzle a spoonful of the Chive Garlic Oil over each serving for a vibrant finish.
  3. Garnish with fresh chopped parsley. Serve hot with crusty bread or a side of garlic toast.

COOKING Note:

  • If you prefer a thicker consistency, blend more of the soup or add an extra tablespoon of flour when cooking the vegetables.
  • For a thinner soup, you can reduce the amount of flour or add extra broth.
  • Adjust the amount of garlic according to your preference—add more for a stronger flavor, or reduce if you prefer it milder.
  • Heavy cream can be replaced with half-and-half for a lighter version.

Serving Suggestions:

  • Serve with a slice of freshly baked sourdough bread.
  • Pair the soup with a simple green salad for a balanced meal.
  • A sprinkle of grated Parmesan cheese adds a delightful touch of saltiness.
  • Try adding a spoonful of Greek yogurt or sour cream on top for a tangy twist.
  • Serve with a side of cheesy garlic breadsticks for an extra indulgent experience.

Tips:

  • Use a rotisserie chicken to save time; it adds a wonderful depth of flavor.
  • Fresh herbs like thyme and rosemary can be used instead of dried ones for a more robust flavor.
  • Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
  • Make the Chive Garlic Oil Drizzle in larger quantities and store it in the refrigerator for up to a week—it’s excellent over salads or roasted vegetables.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Nutritional Information (per serving):

  • Calories: 380
  • Protein: 18g
  • Sodium: 780mg

Conclusion

This Creamy Chicken and Garlic Soup, elevated by the Chive Garlic Oil Drizzle, is a versatile and comforting dish that’s both easy to prepare and full of flavor. The creamy texture, combined with the tender chicken and aromatic herbs, creates a satisfying soup that’s perfect for any occasion. Enjoy a warm bowl on a chilly evening, or make a big batch for meal prepping. This recipe will soon become a family favorite, delivering both comfort and culinary delight.