Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

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

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


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

The refrigerator light goes on...

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.


Chilled Garlic Chicken Soup

Servings: 4 | Serving size: 2 cups

Cooking Time: 60 Minutes

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

This recipe also requires making Roasted Garlic.

Chilled Garlic Chicken Sou recipe from Dr. Gourmet


  • 1 lb. boneless skinless chicken thighs
  • 3 medium white onions (thinly sliced)
  • 2 cups no salt added vegetable or chicken stock
  • 3 cups water
  • 1/4 tsp. salt
  • 3 heads Roasted Garlic (about 30 cloves)
  • 1/2 cup 2% milk
  • 1 tsp. olive oil
  • 8 medium green onions (sliced into 1 inch chunks; 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.

Nutrition Facts

Serving size: 2 cups

Servings: 4

Amount Per Serving

Calories 256 Calories from Fat 81
% Daily Value
Total Fat 9g 11%
    Saturated Fat 2g 10%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 109mg 36%
Sodium 287mg 13%
Total Carbohydrates 18g 7%
    Dietary Fiber 2g 8%
    Sugars 6g
Protein 26g
Vitamin K 52mcg