We have had terrible flu going around, and nearly everyone I know came down with it. One of my dearest friends, Winnie, was frail with her entire family. She reached out and asked for a soup recipe full of everything good for the flu, but did not taste like a herbal concoction. This is it! This garlic chicken soup recipe yields the ultimate soothing yet steadying soup, ideal if you are sickly.

Why You Should Make The Recipe

I learned this simple recipe from my mother. Besides the nostalgic element to it, I love it for its myriad benefits:

• A breathtaking aroma and savory flavors.
• Soothing when feeling ill (hydrating fluid, fuel, and electrolytes).
• Even kids enjoy the soup.
• It uses simple ingredients.
• It stores and reheats beautifully.

What You Need

To make a flavor-packed garlic chicken soup recipe, you need these ingredients:

• Chicken thighs: A lot of cooks default to using chicken breasts for such a soup. I think chicken breast meat is dry and stringy when cooked wet, even if you soak it in the best stock or broth ever made. Thigh meat is tender, fatty and moist enough to give you the best tasting soup.
• Chicken broth/stock: Stock or broth elevates the soup’s flavors; it will forever be a better choice than water.  To make chicken stock, grab some wings, skins, fatty tissue, bones and all the chicken leftover bits and roast them with a few veggie scraps like onions and carrots. Simmer everything in a slow cooker for 24 to 48 hours. Strain, cool, skim the fat and store in airtight containers in the freezer. A word of warning: Putting breast in a stock or broth won’t do you any good. Breast meat lacks the ft and collagen for making a proper stock/broth. Follow the same procedure to make broth, but leave out the bones and veggies.
• Vegetables: Add your favorite veggies to the soup. I like mine simple with diced carrots, onions, and celery. They add to the soup’s texture without overpowering the garlic and chicken flavors.
• Garlic: Garlic is the soup’s cornerstone. For best results use nothing less than a whole head of garlic. If you can, roast it whole, still in clove and squueze it out when soft and brown. The flavor is out of this world. Fresh garlic will still give you great results, just don’t tragically smash it through a garlic press. Show the garlic some respect and smash it with the flat of your knife blade and mince it.  For a more potent garlicy flavor I add a bundle of wild garlic leaves/ramsons, chopped. You may omit this if you can’t access it.
• Herbs: A bundle of bay, parsley, thyme, and rosemary will do.
• Spices and seasoning: I don’t do much with spices except for one fresh chili for a good kick. As for seasoning salt and black peppercorns suffice.

Ingredient Alternatives

You can substitute some of the ingredients listed above with these options:

• Chicken stock/broth: Use veggie stock/broth if you don’t have chicken broth.
• Chicken thighs: Chicken thighs are your best bet for any recipe that has some liquid (braise, stew, soup). The best substitution for thighs is the meat from chicken wings or drumstick.
• A head of garlic: Make roasted garlic chicken soup with one head of roasted garlic. It has a richer, more complex flavor. Roasting mellows out the sharp, pungent bit of raw garlic. 

Other Ingredients To Try

Use these extra ingredients to heighten the flavor of this healing garlic soup:

• Ginger: Ginger garlic chicken soup will kick up your immune system pretty fast. Add 2 tablespoons of fresh minced ginger to the soup for extra flavor and the healing qualities of ginger.
• Heavy cream: Add a dollop for a creamy garlic chicken soup.
• Lemon: A squeeze of lemon juice or lime will brighten the soup. The resulting lemon garlic chicken soup is not only delicious but has comforting and supportive benefits that will potentially shorten the duration of your flu or cold.
• Mushrooms: For extra flavor and texture, add your favorite mushrooms.
• Vegetables: Toss in more veggies like spinach or cauliflower for added texture and flavor.

Note: The extra ingredients are just suggestions for enhancing the garlic and chicken soup’s flavors and texture. They are not part of the original recipe.

Cooking Equipment

My savory chicken soup with garlic and onion requires a few, simple tools:

• A knife
• Cutting board
• Measuring spoons and cups
• A large pot with a lid
• A wooden spoon
• Rubber spatula or tongs

How To Make Garlic Chicken Soup: Step-by-Step Guide

Preparation Steps

1. Get all the tools and ingredients for the recipe.
2. Peel and wash the carrots.
3. Peel and dice the onions.
4. Peel and mince the garlic.
5. Slice the chicken breasts into bite-sized pieces
6. Chop the wild garlic leaves if using.
7. Chop the fresh chili.

Cooking Instructions

1. Heat the large pan over medium heat and add olive oil.
2. Add the chicken pieces and saute until lightly browned. Set aside.
3. Add the onions and minced garlic.
4. Cook for 3 minutes. Add the herbs (a bundle of bay, parsley, thyme, and rosemary).
5. Add the carrots and mix everything.
6. Add the fresh, chopped chili (if using), chicken broth, and water.
7. Season with freshly ground black peppercorns.
8. Stir and simmer for 2 ½ hours.
9. Add the salt and stir. Give it another 5 minutes before serving.
10. Place the chopped bundle of wild garlic leaves/ramsons (if using) at the bottom of the soup bowl. Pour the hot soup over the garlic leaves, then give them a few minutes to know each other before devouring.

Quick Pro Tips

Sauteing the chicken enhances the soup’s flavor. The chicken pieces get a rich, caramelized flavor with a more tender texture than when added raw to the soup. 

Another good tip is to always salt soups and stews toward the end when they have reduced to judge the salt better. Also, be careful not to burn the garlic. Burnt garlic will make the soup bitter with an off-putting aroma.

Conclusion

This easy garlic chicken soup is the ultimate comfort when suffering from the flu or a cold. The herbaceous flavors marry beautifully with the broth and chicken. You can add more ingredients to customize it to your liking. I love to eat the soup with garlic bread, zoodles (zucchini noodles), rice, or chapati. 

Try the soup and tell me how you liked it in the comments below.  

FAQs

Can I use roasted chicken to make garlic chicken soup?

Roasted chicken and garlic soup make such a well-rounded, flavorful meal. The roasted chicken adds caramelized, savory chicken flavors to the soup. 

Can I add chili oil to garlic chicken soup for colds?

Yes, chili oil will add a comforting warmth to the soup. However, be mindful of the amount you add if the flu or cold has made your throat sore or sensitive.

Can I use garlic powder in garlic chicken soup?

Yes, but it won’t give a more robust and aromatic flavor like raw garlic. I recommend combining the garlic powder with a few cloves of raw garlic or garlic paste for a richer flavor. 

What should I do if I put too much garlic in my chicken soup?

Add more onion and parsley, then simmer the soup down a little longer. The garlic will smooth out.