Chilled Garlic Chicken Soup

Servings: 4 | Serving size: 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making Roasted Garlic

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

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

Add the chicken and sauté, stirring frequently, until browned on all sides. Remove to a bowl and allow to cool; when room temperature, cover the bowl with plastic wrap and place in the refrigerator.

Place 1 teaspoon olive oil in a 4-quart saucepan over medium heat. Add the onions and sauté, stirring frequently, until the onions are caramelized; about 10-15 minutes.

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

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

Return the mixture to the saucepan (if necessary) and add the cooked chicken thighs. Stir, then 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.