WW Roasted Garlic Chicken Soup

by

The WW Roasted Garlic Chicken Soup is yummy and has 185 calories per serving. It takes 55 minutes to make and serve at parties, lunches, feasts, events, dinners, or functions. This recipe contains a whole garlic head, olive oil, chicken breast, onion, black pepper, carrots, celery stalks, low-sodium chicken broth, dried thyme, salt, dried parsley, bay leaf, lemon juice, & spinach. We may pair your dish with whole wheat dinner rolls, garlic toast, lemon kale salad, grilled shrimp, hard-boiled eggs, or brown rice. You may keep your dish in the refrigerator for four days. This WW Roasted Garlic Chicken Soup is not difficult to make, as the instructions are simple.

STATS:

  • Total Time: 55 minutes
  • Cuisine: American
  • Course: Main
  • Serving Size: 1 bowl
  • Preparation Time: 15 minutes
  • Calories: 185 kcal
  • Diet: Weight Watchers
  • Servings: 6
  • Cooking Time: 40 minutes

EQUIPMENT:

  • Ladle
  • Measuring cups
  • Cutting board
  • Measuring spoons
  • Sharp knife
  • Wooden spoon
  • Large soup pot
  • Baking tray
  • Aluminum foil

INGREDIENTS:

  • 1 whole garlic head
  • Two tsp olive oil
  • 1 pound skinless chicken breast
  • Half tsp black pepper
  • 1 medium diced onion
  • Two medium sliced carrots
  • 1 tsp dried parsley
  • Two sliced celery stalks
  • 1 bay leaf
  • Six cups low-sodium chicken broth
  • 1 tsp dried thyme
  • Half tsp salt
  • 2 cups spinach
  • One tbsp lemon juice

INGREDIENT NOTES:

GARLIC:

  • This is the main component that gives a creamy taste after roasting. It gives a homemade taste without using cream or butter. Fresh garlic works best as it gets smooth after roasting. You may use garlic powder, but the taste will not be as deep or the same.

OLIVE OIL:

  • Olive oil helps to roast your garlic and cook the vegetables. It gives little richness, but keep your soup light. Utilize avocado oil as an alternative.

CHICKEN BREAST:

  • It gets tender while simmering in the broth and makes the soup hearty. You may use turkey breast as another option.

ONION:

  • Onions provide a savory base taste and become soft after cooking. You may replace it with shallots as per your preference.

CARROTS:

  • They give natural sweetness and texture to your soup. Carrots make your soup maintain & comforting. Use sweet potatoes as a substitute.

CELERY:

  • Celery includes a classic soup taste and freshness to the soup. Use extra carrots if celery is not available.

LOW-SODIUM CHICKEN BROTH:

  • It keeps your soup flavorful and makes a healthier soup base. We may replace it with vegetable broth for a lighter taste or homemade broth for a better taste.

THYME & PARSLEY:

  • These herbs give warmth and classic soup flavor. Thyme pairs evenly with roasted garlic & chicken. Use Italian seasoning, rosemary, or oregano as another idea.

SPINACH:

  • Spinach adds color and freshness to the soup without giving many calories. We may use Kale, Swiss chard, or zucchini as per your preference.

LEMON JUICE:

  • It maintains the savory roasted garlic taste and brightens the soup. Lemon juice makes the soup taste fresh and light. Use apple cider vinegar as an alternative.

INSTRUCTIONS:

  1. First, you will warm your oven to 400°F and cut the top off the garlic head to expose the cloves.
  2. Then, drizzle olive oil and wrap the garlic using foil.
  3. We will roast the garlic for 35 minutes and place it aside to cool.
  4. Now cook the onion, celery, and carrots for 6 minutes till they get soft.
  5. Include chicken breast, salt, thyme, parsley, chicken broth, pepper, and bay leaf, then squeeze roasted garlic cloves into your soup.
  6. Gently boil the soup and reduce the flame & simmer for 20 minutes.
  7. Then remove the chicken, shred it, and mix it in the pot again.
  8. Lastly, cook spinach & lemon juice for 2 minutes and remove the bay leaf.

SERVING SUGGESTIONS:

BREADS:

  • Whole wheat dinner rolls
  • Garlic toast
  • Light sourdough bread
  • Whole-grain crackers

SALADS:

  • Cucumber tomato salad
  • Caesar salad
  • Mixed green salad
  • Lemon kale salad

PROTEIN SIDES:

  • Grilled shrimp
  • Turkey meatballs
  • Hard-boiled eggs
  • Air fryer tofu bites

COMFORT SIDES:

  • Roasted vegetables
  • Brown rice
  • Quinoa
  • Steamed green beans

TIPS:

  • You may roast extra garlic for a stronger taste.
  • Include extra broth to make your soup thinner.
  • Use rotisserie chicken to save your cooking time.
  • You may add cooked brown rice or quinoa for a healthier meal.

STORAGE INFORMATION:

FRIDGE:

  • Keep your dish in a vessel for 4 days.

FREEZER:

  • You may freeze this soup for 90 days.

FAQs:

Can I make this soup early?

  • Yes, you may store it for later use.

Is my soup spicy?

  • No, this soup has a savory garlic taste.

How can I make my soup vegan?

  • Your recipe is already dairy-free.

NUTRITIONAL INFORMATION:

Total Carbs: 9 g

Fiber: 2 grams

Protein: 26 g

Fat: 5 grams

Iron: 1.4 mg

Calcium: 72 milligrams

Sodium: 520 mg

Potassium: 640 milligrams

Net Carbs: 7 grams

Vitamin A: 4200 IU

Calories: 185 kcal

Weight Watcher Points: 3 Points