Garlic Chicken Soup
35 large garlic cloves, peeled
3 shallots, chopped
small bunch of fresh thyme, tied together
6 c. chicken broth (low sodium)
3 chicken breasts
1-6 oz. bag baby spinach, sliced in thin strips
1 ½ carrots, julienned
3 Tbsp. grated parmesan cheese
3 eggs, beaten
6 tsp. salt
ground pepper to taste
3 Tbsp. fresh flat leaf parsley, finely chopped
In a soup pot, combine the garlic cloves, shallots, thyme, chicken and chicken broth and bring to a boil over medium high heat. Keep covered over medium heat and simmer until garlic and chicken is tender , about 30-45 minutes. Discard the thyme. Remove chicken breasts and shred (take off skin and debone if not using skinless, boneless chicken). Set aside.
Remove from heat and transfer to a blender in batches. Blend until smooth. Pour back into the soup pot and keep over medium heat.
Slowly add the beaten eggs, constantly whisking the soup as you add the egg so the egg does not cook in big pieces.
Add the shredded chicken, spinach, carrots, parmesan cheese and salt and pepper. Mix together. Cook until the spinach and carrots are very tender. (You can cook until desired firmness. I like the spinach very tender). Add more salt and pepper if necessary.
Serve in individual bowls, garnished with finely chopped flat leaf parsley.