Garlic Soup



2 32 Ounce boxes of chicken broth. (You can also make the homemade version.)

2 Heads garlic (Note: Don’t use elephant garlic, it’s too mild.)

3 Carrots — Makes 1/2 cup

2 Celery stalks — Makes 1/2 cup

4 Green onion stalks — Makes 1/2 cup

1 Onion — Makes 1/2 cup

1 Cup Rice (optional)

Salt — add per-serving as needed


Make 1 cup cup rice, according to instructions on bag or box.

Pour 2 boxes of chicken broth into large soup pan and place over medium heat.

Crush the 2 heads garlic using a garlic crusher. Or you can remove the garlic paper and place in a food processor or mince using a knife. The point is to either have the garlic crushed or minced into very tiny pieces. Add the garlic to the broth.

Mince 1/2 cup each of carrots, celery, onion and green onion. Add each vegetable to the broth as you finish 1/2 cup. The carrots should go in first because they take the longest to cook.

Bring the garlic soup to a boil for and boil for five minutes with the pan cover on. Add a cup of cooked rice. bring the garlic soup to a slow simmer and simmer for another five minutes over 1/4 heat.

Congratulations! You made garlic soup! Caution: This soup should not be consumed if you have a date or a business meeting within 24 hours.

The garlic soup can be served with French bread, baguette, crackers or cornbread.

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