Chilled Garlic Chicken Soup



Serving size

2 cups
60 Minutes

This recipe can be multiplied, makes great leftovers, and can be served hot or cold.

This recipe also requires making Roasted Garlic

Chilled Garlic Chicken Soup


16 ounces Boneless, skinless chicken thighs
3 medium (2-1/2 inch dia) White onions (thinly sliced)
1 cup No salt added vegetable stock
3 cup Water
1/4 tsp. Salt
30 clove Roasted Garlic (about 3 heads garlic)
1/2 cup 2% milk
1 tsp. Olive oil
8 medium Green onions (sliced into 1 inch pieces; keep white and green parts separate)


Place a large skillet in the oven and preheat to 375°.

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.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Roasted Garlic is one of those ingredients worth having on hand. It is super easy to make by cutting the stem end off of the bulb of garlic and placing the cut side down in a skillet with some olive oil. Roast at 325° for 30 to 40 minutes and cool. It keeps really well in the refrigerator and goes so well in so many recipes.

That is especially true with this Chilled Garlic Chicken Soup.

This soup is good hot but better as a chilled summer soup. The flavors are at once sweet and savory and served with a side salad and a slice of grilled or toasted bread it makes the perfect al fresco meal.

"You can never have enough garlic. With enough garlic, you can eat The New York Times."

Morley Safer