Garlic Soup with Chicken

Ready In: 1 hour

Serves: 6-8

1 whole chicken - about 2 1/2 to 3 pounds, cut up

2 carrots peeled and diced

2 stalks celery diced

1 large onion diced

2 heads garlic - peel 10 cloves and set aside

1 bay leaf

1 teaspoon thyme leaves

Freshly cracked pepper and Kosher salt

4 Tablespoons butter

2 Tablespoons flour

1. Put vegetables in the bottom of a large soup pot and add chicken, unpeeled garlic cloves (a little more than 1 head of garlic) and herbs. Cover with water and bring to a boil. Turn heat to a simmer and cook for 45 minutes or until vegetables are tender.

2. Remove chicken and garlic cloves and set aside.

3. Strain broth and return to pot. Bring to a simmer and cook until reduced by about one-third.

4. When chicken is cool enough to handle, chop into bite sized pieces and set aside.

5. Squeeze softened garlic from skins and add 1 teaspoon Kosher salt. Mash into a paste (a mortar and pestle works well for this) and set aside.

6. Heat butter in a small skillet over very low heat. Add the 10 peeled garlic cloves and cook until cloves just begin to brown. Remove cloves with a slotted spoon and add to mashed garlic and mash these together as well.

7. Add flour to butter and whisk until a paste forms. Add mashed garlic to flour and butter and whisk until well combined. Add all to chicken broth. Heat until slightly thickened and add chopped chicken back into the pot. Season with salt and pepper as desired.