Add the chicken and roast for 12 to 15 minutes. Stir occasionally.

Remove the chicken to a bowl and allow to cool.

When the chicken is cool, slice into 1 inch cubes.

Place in the bowl, cover and place in the refrigerator.

Place the skillet over high heat, add the onions, and sauté, stirring frequently, until the onions are caramelized; about 10-15 minutes.

Add the stock, water, and salt to the onions, stir, and simmer, covered, for 40 minutes.

Place the stock mixture in a blender or food processor with the roasted garlic (or use an immersion blender) and blend until smooth.

Let the soup cool and then add to the bowl with the cooked chicken thighs and milk. Chill.

Place 1 teaspoon olive oil in a skillet over medium-high heat.

Add the white parts of the green onion and sauté until lightly browned.

Add the green parts and continue cooking until the green parts are wilted.

Remove to a bowl and chill until needed.

To serve, divide the soup into 4 bowls, then top with the cooked (chilled) green onions as garnish.