Chicken Garlic Soup
Ingredients:
1 bunch of garlic (approximately 8-10 cloves, or more if you love garlic)
1 onion, chopped
1 cup sliced mushrooms
1 pound (about 450g) boneless, skinless chicken breasts or thighs, chopped
1 bag (about 8-10 oz) shredded cabbage
1/4 cup (about 4 tablespoons) butter
Juice of 1 lemon
8 cups chicken stock or broth
2 cups water
Salt and pepper to taste
1 teaspoon dried parsley
1 teaspoon dried thyme
Instructions
Preheat your oven to 400°F (200°C). Cut the top off the bunch of garlic, drizzle with a bit of olive oil, wrap in foil, and roast in the oven for about 30-40 minutes or until the cloves are soft.
In a large pot over medium heat, melt the butter. Add chopped onions and roasted garlic (squeezed out of the cloves). Sauté until the onions are translucent.
Add sliced mushrooms, chopped chicken, and shredded cabbage to the pot. Stir and cook until the chicken is cooked through and the vegetables are tender.
Pour in the lemon juice, chicken stock, and water. Season with salt, pepper, dried parsley, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
Taste the soup and adjust the seasoning if necessary. If you prefer a stronger garlic flavor, you can add more roasted garlic or garlic powder.