Roasted Garlic Chicken Soup – Low Carb and Gluten-Free


A creamy roasted garlic soup recipe with hearty chunks of chicken.  The perfect winter warm up meal!

Roasted Garlic Chicken Soup RecipeI feel as though I have gained a much greater understanding of the lack of personal hygiene in centuries gone by, particularly in the winter months.  It has been so chilly here in New England lately, I’ve been tempted to sew myself into some winter-weight long underwear and not take them off until the first signs of spring.  Whenever I have to dig myself out of my mountain of warm blankets in the morning, I am struck by how warm the jammies that I am wearing are, and how cold the clothes are that I have to put on for the day.  Just imagine in the 17th, 18th, 19th centuries, prior to central heating, how nice that warm layer of woolen long underwear would be, how it would provide a buffer against the chilly undressing and re-dressing in the early  morn.  Sure, you might be a little stinky come April, but you wouldn’t have had the torture of putting on cold jeans in the early morning hours!

Alas, I am fairly certain that such behaviour would get me committed to the nearest psychological ward.  So my defense against the cold weather comes in the form of soup.  Hot soup and plenty of it, please!  I’ve actually been eating a fair bit of soup for breakfast.  Or rather, second breakfast, after I come home from dropping the kids off at school and the house has that extra empty, chilly feel.  I pop some in a pot to heat, pour it into a bowl, and settle down at my computer, sipping and slurping my way to warmth.  It’s so infinitely satisfying and warms me right down to my toes.  It’s like an internal set of woolen long underwear and it has the added advantages of tasting delicious and not offending the olfactory senses of friends and family.

Roasted Garlic Chicken Soup Recipe

The idea for this Roasted Garlic Soup Recipe actually came to me while I was very sick over Christmas.  Sadly, Santa decided to bring me a case of  strep throat for Christmas, and I was trying to battle it through natural means, which meant eating a large amount of raw garlic (talk about offending the olfactory senses of my loved ones!).  Garlic has plenty of antibiotic properties, but only really in its raw form.  Still, the idea of garlic as the base of a hot soup lodged in my fevered brain and I kept mulling it over for a while.  I knew I wanted big, hearty chunks of chicken in the soup as well, preferably thigh meat.  I came across a recipe on for the garlicky, creamy base.  I made a few changes that suited me and broiled some boneless, skinless chicken thighs to add to the mix.  It made an incredibly satisfying, warming dinner.  And a great second breakfast the next day…no long underwear needed.

Roasted Garlic Chicken Soup Recipe

Roasted Garlic Chicken Soup

Yield: 6 servings

Roasted Garlic Chicken Soup

A creamy roasted garlic soup recipe with hearty chunks of chicken. The perfect winter warm up meal!


  • 20 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp butter
  • 1 medium onion, thinly sliced
  • 12 cloves garlic, peeled
  • 1/2 tsp dried thyme
  • 4 cups chicken stock
  • 1/2 cup whipping cream
  • 1 ½ lbs cooked chicken thighs or breasts, cubed
  • salt and pepper to taste


  1. Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat.
  2. Roast until garlic is golden brown, about 35 minutes.
  3. Cool and squeeze out garlic with fingers into a small bowl.
  4. In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes.
  5. Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.
  6. Add chicken stock and bring to a simmer. Cook 20 minutes.
  7. Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
  8. Warm through and serve.


Serves 6. Each serving has 7 g of carbs.

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  1. Katharine says

    I have been making your spicy italian sausage soup from your cookbook WEEKLY. I LOVE soup and that was is perfect!! I like garlic, but don’t love it when it’s all I can taste. Does this soup taste like straight garlic, or is it just part of the flavor? I shall be brave and take a risk! :) btw – my acupuncturist had my husband eating 10+ raw cloves a day for 10 days when he had an intestinal parasite! Unfortunately it didn’t work to clear the parasite (stubborn booger), but we figured the health benefits were great anyway. Hope the raw garlic kicked your strep!

    • Carolyn says

      It’s not all that garlicky because of roasting it first. It’s definitely mellow, not like raw garlic at all. And it’s rich and creamy to boot!

  2. says

    Even though we’ve had a spell of warmth here, I am totally down for shoving myself into some super warm clothes and not coming out, while eating this soup. But alas I must work. And I don’t think hoodies and sweatpants are lab-attire

  3. Sarah says

    Hello! I just wanted to let you know you have readers all across the globe who appreciate your work, I’m in Sweden and found your blog just some days ago. You are an amazing cook. Such an inspiration! It makes my transition from eating high carb to low carb so much more appealing now that you’ve shared some of your delicious recipes :) THANK YOU!

    Kind regards,

  4. says

    The LOTR nerd in me loves that you used the term “second breakfast.” :-) What a great soup, I wish I had this earlier in the week when I was suffering from a sore throat myself! Will have to keep it in mind next time for some natural remedies!

  5. says

    I love garlic., smell and all. In fact, most of our native dishes are never without it. Wow, if you’re having that dilemma over winter, I wonder how I would fare. I’d probably just freeze into a ball. I have very low tolerance for cold weather. Even the rainy season here in the tropics sometimes gives me chills already.

    • zena says

      For a stronger garlic taste double the roasted garlic but don’t let it get brown that makes it bitter. Just soften it in the oven maybe 20 minutes. Half the bullion and double the cream. Add garlic powder as well. Really spin in a food processor or blender, not for a short time but longer than suggested. I then returned it to the pot added mushrooms peas and the big chuncks of chicken. Loved it….Thanks for the idea!

  6. says

    You sound like me. I don’t have to leave the house in the morning, but I’ve made the decision to get fully dressed right away anyhow. Otherwise, yeah, I’d be that stinky jammy-bound girl. Our heat pump is worthless so the house stays pretty cool. After I’ve had my morning coffee, I’m always on the hunt for something to warm my tummy. And, since I love creamy soups, you’re talking straight to me. I’m sold; this looks fantastic (as always).

  7. says

    I’m wondering where the “high” carb count comes from. Doesn’t seem like a very high carby bunch of ingredients–especially compared to some of the yummy baked goods you come up with. And yet it’s about twice the average count for one of your recipes (albeit not in “net carb” form). Looks very yummy and I just happen to have all the ingredients on hand. I’m in the Greater Boston area, so I’ve also been soldiering on through the bitter cold snap we’ve been having. Definitely soup weather. Today, on the other hand, it’s in the high 50’s. Still soup is always welcome. In my book.

    • Carolyn says

      Garlic and onion have a surprising amount of carbs! Really, I was blown away when I first started developing recipes, to find that some of the things I assumed would be high carb are low, and vice versa. Neither have much fiber, so you can’t take anything away to get net carbs. Still, it’s delicious and worth it.

  8. says

    I remember my Grandpa wearing those jammies! He took them off in 2002! ;-D
    I feel you…it’s SO cold! 15 degrees this morning without the windchill.

    This soup is going on my weekend menu. My husband is going to flip when he sees this… the man loves garlic so much that he wants me to put it in chocolate cake. I know, I know…freak.

  9. Bethany says

    In step 7 it says to puree using blender. I’m a little confused–what exactly is being pureed? Thanks so much! The recipe looks simple enough and so yummy! that I want to try it tonight! :)

    • Carolyn says

      You are pureeing the garlic and onion, to get a smooth soup base. I suppose you could leave it as is, but since the garlic cloves went in whole, it would be quite chunky.

  10. says

    I love garlic! I think I’ll love this soup a lot…..but I rather don’t have a cold so I really taste everything, especially the garlic in here. :) This is certainly a heart and tummy warming dinner. 😉

  11. says

    We love garlic in our house – I use it in almost everything I make. This looks like a really cozy soup Carolyn – I agree, no long underwear needed 😉

  12. Alicia Allard says

    This sounds so good but there is one problem. It has whipping cream and I’m lactose intolerant which means no milk or whipping cream though cream cheese is okay.
    What would be a good substitute for the whipping cream?

    • Carolyn says

      You could try some full fat coconut milk. Make sure to have it nicely whisked before you even put it in, so it doesn’t clump. Otherwise, you can just skip the cream altogether.

  13. AmyLW says

    This looks sooooo yummy! :) I can’t wait to try it. I used the recipe calculator on this. It calculates the net carbs per serving as 5.6. Just a friendly fyi. :)

  14. Jenn says

    I made this soup yesterday and it tastes amazing!! This will now be my go-to soup any time I am sick or just want soup for that matter!

    I was wondering though if this soup would freeze well? I will thinking of making a double or triple batch and keeping some in my freezer. However, since this is the first soup I have ever made I have no idea if I can freeze it.

  15. KauaiCarolAnn says

    This sounds absolutely heavenly! As I was reading, I could smell the roasted garlic….but realized it was probably leftover from roasting 10 heads of garlic yesterday (for a different recipe). Off to the store tomorrow to get more garlic!
    Mahalo nui for the great recipe.

    • KauaiCarolAnn says

      Coming back to this delish recipe to add more of a review….
      Of course, I had to make it as written and it was indeed heavenly!
      Then I did it in the crock pot (sweet Maui onion, raw garlic, butter, thyme & basil) for 3 hours low, then added the roasted garlic, butter + used the immersion blender; adding the chicken & HWC last. Yummo!
      Made it a third time sans chicken and used leftover roasted cauliflower (pureed) to thicken the cooked onion/herb/garlic mixture & roasted garlic, topped with a sprinkle of crispy chopped bacon and grated co-jack cheese and it was similar baked potato soup….I thought I was cheating!
      Mahalo nui again for such a great recipe AND the inspiration to make two additional hearty soups!

  16. Sarah says

    This soup looks delicious! I’m just wondering if anyone has tried to make it in a croc pot, and if the recipe should be altered in any way if I were to make it this way. Thanks!

  17. AmberQ says

    Wow! We LOVED this soup! I’ve been sick the last 3 days and have been living off of it. I’m going to make a big batch to freeze for those times I’m too sick to cook, although it’s so easy that it doesn’t take much effort. Seriously one of the most amazing soups I’ve had! Thanks!

  18. Natalie says

    This soup looks amazing! Planning to make it today but just one problem.. I don’t have enough Chicken Stock (crazy, I know). Do you think I could make this with 1 cup chicken stock and half beef stock half water, or with 1 cup chicken stock and 3 cups water?
    Thanks so much and I really hope you could help me!

  19. says

    My hubby bought me a blender that also cooks soup – right in the blender pitcher! This will be perfect for that. Instead of roasting the garlic in the oven I’ll peel and cover the cloves with plenty of EVOO and simmer gently on the stove until soft. That will give me a bit of garlic-infused oil to use in dressings as well as a small spoon on top of my soup. Can’t wait to make it!

  20. Peewee Furman says

    I just discovered this after a search for soup de jour! :) I was checking the spelling,turns out either du jour or de jour is correct. Anyway, your blog is just what I need during this cold snap here in the midwest in early December,on top of me being diabetic.My numbers have been creeping up so low carb and gluten free;that’s for me. I’ll be following you from now on,Carolyn. Thank you!

  21. Roseann says

    Thank you, Carolyn!
    I saw this recipe one snowy night and had enough for one half of a batch. I even had enough of the CSA garlic I’ve been hoarding all winter. It was heavenly! The aroma of the roasted garlic filled my house and it was delicious just to breathe it in! I definitely had some for second breakfast the next morning.

    I just went shopping, and I’m going to make a whole recipe tomorrow.
    This time, I may share . . . or maybe not.

  22. Keri B. says

    I made this Monday night & we loved it (how can you not love something with roasted garlic??), but I just had leftovers for lunch & I swear it was even better! The only problem with this soup is stopping yourself from eating the whole pot! 😉

    Just FYI to us it wasn’t near enough for six servings so we made it four servings, & for that amount with my ingredients MFP said 420 calories & 11 net carbs…so worth the carbs though!

    • Carolyn says

      We always pair soup with big salads so that helps. And garlic itself has a surprising amount of carbs so you have to spread it a little more thinly! But yes, worth the carbs!

  23. says

    I just made this for lunch and have to say, its probably one of the best soups I have ever had. I can’t stop eating it!! Thanks so much for this!

  24. Melissa Donovan says

    Hello, I prepared this on the stove this afternoon and then moved it to the crockpot with the chicken to just continue heating for the rest of the afternoon. What would you recommend to thicken it with as it looks pretty liquidy at this point.

    Will it continue to thicken as it cooks or should I try something like gluccomanan or cornstarch…I don’t have any xanthum gum.

    Thank you for your assistance.

    • Carolyn says

      It’s not meant to be super thick, but if you want it thicker, I think some starch would be good. I’ve never used gluccomanan.

  25. Anne O says

    Carolyn this is so yummy. I made it today even though I live in so cal and it’s 95 outside. Left out half the garlic added mushrooms and raw spinach at the end–yummy–definitely a keeper! Will be awesome in cold weather. Thanks again for delicious recipes.

  26. Kinzie says

    Thank you, thank you!!! I have a friend that has been in the hospital with pneumonia earlier this week. She’s gluten-free; its very cold here; thus, I was hunting for a comforting soup to make for her. I came across your recipe, & from her very grateful follow-up, it sounds like it hit the spot & brought the flavorful comfort for which I’d hoped! Again, can’t thank you enough 😉

  27. Lori says

    I always use Trader Joe’s frozen garlic when I cook. Can you replace the roasted garlic with that or will that not work cause it’s not roasted?


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