Eosinophilic Esophagitis Friendly Roasted Garlic Chicken Soup with Coconut Cream
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head garlic
- 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
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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