Garlic Chicken Soup with Bacon and Asiago

Ingredients: 

  • 3 heads garlic, divided
  • 2 tbsp Olive oil
  • Salt and pepper
  • 5 slices bacon
  • 2 tbsp butter
  • 1/4 cup diced onion
  • 4.5 cups chicken stock
  • Sriracha
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 1.5 cups cooked chicken
  • 1/2 cup heavy whipping cream
  • Asiago and Parmesan to taste 

Take 2 heads of garlic and pull the cloves off, still in peel. Toss in the olive oil and salt and pepper to taste. Roast at 350 degrees for about 30-35 minutes, until golden. Cool and squeeze cloves from paper.


While the garlic is roasting, dice and fry 5 pieces of bacon in your soup pot. Once cooked to desired crispness, drain all but 2 tbsp bacon fat and put bacon on paper towel to drain. Dice final head garlic and add to the soup pot with the butter, roasted garlic and onion. Once translucent and fragrant, add chicken stock, sriracha to taste, thyme, white pepper and salt and pepper to taste (I used smoked sea salt. It was a delicious added touch!). Simmer for around 20 minutes . Using a blender or immersion blender, puree your soup. This will emulsify the fat and prevent separating as well as break up large garlic pieces.

Once blended, add cooked chicken (I made a roast chicken the night before and saved some of the chicken for this soup) and heavy whipping cream. Once heated through, top with asiago, Parmesan and bacon to taste. 

Enjoy! 

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