Roasted Garlic Chicken Soup
- In a heavy-bottom pot, heat olive oil over medium. Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant and starting to soften.
- Add broth, whole raw chicken breast and lemon juice. Bring to simmer over medium-high. Cover, reduce heat and simmer for 15-20 minutes or until chicken is cooked through and vegetables are tender.
- Carefully remove chicken breast using two forks, set aside to cool slightly. Stir spinach and parsley through soup; cover and set aside while shredding chicken.
- Shred cooled chicken using the two forks; add shredded chicken back to hot soup and serve.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
why roasted garlic?
I was making potato & leek soup & opened up a box of chicken broth & noticed this recipe. I thought it sounded good. Why is it called 'roasted garlic' ? There's no roasting garlic involved. I will make it with garlic I have roasted & I suspect it will have a more flavorful taste!
Linda D. | November 24, 2020
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox