Low Sodium Roasted Garlic Chicken Soup with Coconut Cream

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Low Sodium Roasted Garlic Chicken Soup with Coconut Cream

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Ingredients

4 servings

For the roasted garlic

1 whole head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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1 tsp olive oil

For the soup

1.5 lb bone-in, skin-on chicken thighs (about 3–4 thighs)
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
2 stalks celery, sliced
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
4 cups chicken bone broth
3 sprigs fresh thyme
1 bay leaf
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or foil packet, drizzle with 1 tsp olive oil, and wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Set aside to cool slightly, then squeeze the cloves out of their skins into a small bowl and mash into a smooth paste with a fork.
2
While the garlic roasts, pat the chicken thighs dry with paper towels and season all over with 1/2 tsp of the salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer to a plate and set aside — the chicken will finish cooking in the broth.

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Ingredients

4 servings

For the soup

1.5 lb bone-in, skin-on chicken thighs (about 3–4 thighs)
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
2 stalks celery, sliced
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
4 cups chicken bone broth
3 sprigs fresh thyme
1 bay leaf
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or foil packet, drizzle with 1 tsp olive oil, and wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Set aside to cool slightly, then squeeze the cloves out of their skins into a small bowl and mash into a smooth paste with a fork.

While the garlic roasts, pat the chicken thighs dry with paper towels and season all over with 1/2 tsp of the salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer to a plate and set aside — the chicken will finish cooking in the broth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!