Chicken and Roasted Garlic Chowder
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 tablespoons butter
  • ¼ cup all purpose flour
  • 4 cups chicken broth
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
  • 1 cup chopped onion
  • 2 potatoes, diced
  • 1 teaspoon dried parsley
  • 1 cup heavy cream
  • 1 ounce cream cheese
  • 3 cups cooked cubed chicken
  • 3 cups kale
  • salt and pepper to taste
  • 1 head garlic
  • 1 teaspoon olive oil
  • salt and pepper to taste
Instructions
  1. Heat the oven to 400 degrees
  2. Cut across the top of a head of garlic to expose the cloves
  3. Sprinkle the olive oil, salt and pepper on the head of garlic
  4. Wrap in foil and cook for 40 minutes in the preheated oven
  5. Melt butter in a large wide bottomed soup pot
  6. Add onion and cook for 1-2 minutes, until softened
  7. Add potatoes, carrots and celery and cook for another two minutes
  8. Sprinkle with flour and allow to cook for 1 minute
  9. Whisk in the chicken broth
  10. Continue cooking until the vegetables are cooked all the way through
  11. Add cream and whisk until smooth
  12. Add cream cheese and stir until melted and incorporated into broth
  13. Squeeze the roasted garlic from the head (be extra careful if it's still hot) into the broth and add the kale and chicken.
  14. Cook for two minutes longer and taste. Add salt and pepper as needed.
  15. Serve hot with crusty bread.
Recipe by Only From Scratch at https://www.onlyfromscratch.com/chicken-and-roasted-garlic-chowder/