This soup is a version of Czech Garlic Soup just with some added chicken and some other minor changes. It’s a tasty and nutritious bowl of comfort.
When I came across this soup recipe I knew it was the dish for me. The original recipe can be vegetarian; it says to use chicken or vegetable stock preferably homemade. So I knew that an easy way to make the dish my own would be to use the leftovers of a roasted chicken to both make the stock and turn the soup into a chicken soup.
I’ve called this chicken garlic soup rather than garlic chicken soup. Because if I saw a soup called garlic chicken soup I would expect it to taste like a puréed Chicken Kiev. This soup does not taste like that. It tastes like a chicken soup with a strong flavour of garlic.
Oh, something to be aware of – there are caraway seeds in this. Caraway seeds taste slightly sweet, slightly citrusy, slightly aniseedy, slightly perfumy. They have a very particular taste. Now personally I like caraway seeds but they are never something I crave. But they do have a very distinctive taste and some people don’t like them at all. And obviously some people love them. If you do not have any caraway seeds you could use ground coriander seeds as a substitute.
As well as adding chicken, I left out the onion and added in chives instead. To be honest this was just because I used up the onion I had making the stock. Onions add sweetness to a dish, sort of, so I added in some carrots for the sweetness instead.
And I added in parsley because it pairs well with garlic, I think.
I added in the cream because – why not? I really like cream.
Czech it out!
(Sorry I couldn’t resist that pun.)
I have not yet been to the Czech Republic. I would really like to go. So what is there to check out in the Czech Republic?