Easy Garlic Chicken Soup

I thought I knew how to make chicken soup until I got married. My husband took one sip of my watery, bland version and politely suggested we order takeout instead. That’s when I realized I was missing the secret ingredient that makes all the difference—lots and lots of garlic.

This garlic chicken soup isn’t your grandma’s delicate broth. It’s loaded with enough garlic to clear your sinuses and warm you from the inside out. The best part? It’s actually easier to make than the boring version I used to struggle with.

What Kind of Garlic Should I Use?

Fresh garlic is really the star of this soup, so you’ll want to use good quality bulbs that feel firm and heavy when you pick them up. Avoid any garlic that has green shoots sprouting from the top or feels soft and squishy, as this means it’s past its prime. You can use either regular white garlic or purple-skinned varieties – both will give you that rich, aromatic flavor you’re looking for. Since this recipe calls for a lot of garlic (32 cloves total!), buying pre-peeled garlic from the store can save you some prep time, though freshly peeled will always have the best flavor.

Options for Substitutions

This soup is all about that garlic flavor, but here are some swaps you can make if needed:

• Garlic: I know 32 cloves sounds like a lot, but that’s what makes this soup special! You can reduce it to about 20 cloves total if you’re not a huge garlic fan, but don’t go much lower or you’ll lose the soup’s signature taste.
• Whipping cream: Heavy cream works just as well, or you can use half-and-half for a lighter version. For dairy-free options, try coconut cream or cashew cream – just add it at the end and don’t let it boil.
• Chicken thighs or breasts: Any cooked chicken works here – rotisserie chicken is actually perfect and saves time. You can also use leftover turkey or even skip the meat entirely for a vegetarian version.
• Chicken stock: Vegetable stock works fine, especially if you’re going meatless. Bone broth will give you extra richness if you have it on hand.
• Dried thyme: Fresh thyme is great too – use about 1 ½ teaspoons. Rosemary or sage can work as alternatives, but use less since they’re stronger flavors.
• Butter: You can use all olive oil instead of butter, or try ghee for a richer taste. For dairy-free, stick with olive oil or use vegan butter.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic chicken soup is burning the garlic, which will give your entire soup a bitter, unpleasant taste – keep the heat at medium-low and watch it carefully as it cooks.

Don’t rush the roasting process for those 20 unpeeled garlic cloves, as they need time to become sweet and mellow, usually about 25-30 minutes in a 400°F oven until they’re soft and golden.

Another common error is adding the cream too early or at too high heat, which can cause it to curdle – always add the cream at the end and keep the soup at a gentle simmer, not a rolling boil.

For the best flavor, make sure to squeeze those roasted garlic cloves out of their skins completely and mash them well before adding to the soup, as any large chunks can create an overpowering garlic bite.

What to Serve With Garlic Chicken Soup?

This rich, garlicky soup is perfect with some crusty bread or dinner rolls to soak up all that creamy goodness. I love serving it with a simple side salad dressed with lemon vinaigrette to cut through the richness, or some roasted vegetables like carrots or green beans. For a heartier meal, you can ladle the soup over cooked rice or egg noodles to make it more filling. A sprinkle of fresh parsley or chives on top adds a nice pop of color and freshness that balances out all that garlic flavor.

Storage Instructions

Refrigerate: This garlic chicken soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so don’t be surprised if it tastes even more amazing the next day! I love having leftovers of this soup because it makes such a comforting lunch.

Freeze: You can freeze this soup for up to 3 months, but I recommend doing it before adding the cream if possible. The cream can sometimes separate when frozen and thawed, though it usually comes back together with some stirring. Store it in freezer-safe containers, leaving a little room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from curdling. If reheating from frozen, let it thaw in the fridge overnight first. You can also use the microwave on medium power, just be sure to stir every 30 seconds or so.

Preparation Time	10-15 minutes
Cooking Time	55-70 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-110 g
• Fat: 95-110 g
• Carbohydrates: 55-70 g

Ingredients

For the roasted garlic:

• 20 whole garlic cloves, unpeeled
• 2 tbsp olive oil
• Salt and ground black pepper, to taste

For the soup:

• 2 tbsp butter
• 1 medium onion, thinly sliced
• 12 garlic cloves, peeled
• 1/2 tsp dried thyme
• 4 cups chicken stock
• 1/2 cup whipping cream
• 1 1/2 lb cooked chicken thighs or breasts, cubed
• Additional salt and ground black pepper, to taste

Step 1: Roast the Garlic

• 20 whole garlic cloves, unpeeled
• 2 tbsp olive oil
• salt and ground black pepper, to taste

Preheat your oven to 350°F (175°C).

Place the 20 whole unpeeled garlic cloves in a shallow baking dish.

Drizzle with olive oil and season with salt and ground black pepper.

Toss the garlic to evenly coat it with the oil and seasoning.

Roast the garlic in the oven until golden brown, about 35 minutes.

Allow the garlic to cool slightly, then squeeze the roasted garlic out of their skins into a small bowl.

Step 2: Sauté the Onions and Garlic

• 2 tbsp butter
• 1 medium onion, thinly sliced
• roasted garlic (from Step 1)
• 12 garlic cloves, peeled
• 1/2 tsp dried thyme

In a large saucepan over medium heat, melt the butter.

Add the sliced onion and cook until translucent, about 6 minutes.

Once softened, add the roasted garlic from Step 1, the 12 peeled garlic cloves, and dried thyme.

Cook this mixture for 2 to 3 minutes, stirring occasionally, until it becomes fragrant.

Step 3: Simmer the Soup

• 4 cups chicken stock

Add the chicken stock to the saucepan and bring the mixture to a simmer over medium heat.

Let it cook gently for about 20 minutes to allow the flavors to blend.

Step 4: Blend and Enrich the Soup

• 1/2 cup whipping cream
• 1 1/2 lb cooked chicken thighs or breasts, cubed
• additional salt and ground black pepper, to taste

Carefully puree the soup in batches using a blender or directly in the pot with an immersion blender until smooth.

Return the soup to the pot if needed.

Stir in the whipping cream and cubed cooked chicken.

Season the soup with additional salt and ground black pepper to taste.

Warm through over low heat before serving.

For a richer taste, I like to let the soup simmer for a couple of extra minutes after adding the cream.