4.9 from 273 votes
Black Garlic Chicken Soup
Black garlic chicken soup is a richly flavored broth made by roasting chicken legs and vegetables to deepen their taste before long cooking under pressure. The addition of black garlic and xanthan gum creates a lightly thickened, smooth soup with a nuanced savory profile. A splash of fresh lime brightens the depth of roasted ingredients.
Prep Time
10 mins
Cook Time
3 hrs 25 mins
Total Time
3 hrs 35 mins
Servings:
4
servings
Course:
Soup
Cuisine:
International
Ingredients
- 2 chicken leg whole
- 3 carrot medium, chopped
- 3 cloves garlic
- 2 onion
- 1 green onion bunch
- 1 tsp vegetable oil
- 1 tsp black pepper
- 1 tsp coriander seeds
- 1 bay leaf
For finishing:
- ¼ lime fresh, piece
- 1/16 tsp xanthan gum
- green onion tops
- 1 black garlic ½ head
- salt
Instructions
- Roast the chicken legs, green onions, carrots, and onions in a tray at 425 ℉/220 ℃ for 40-60 minutes or until deep dark brown but not burnt.
- Add the roast chicken, veggies, and the rest of the ingredients to the Instant Pot (except for the lime and xanthan gum).
- Fill to the max line with cold water and turn on the sauté function for 25 minutes. Let it come to a boil.
- Skim the stock of any impurities or foam as it comes to a boil.
- Once boiled, turn off the heat. Double-check that the water is not filled past the max line. Close the lid and set on high pressure for 2 hours.
- Naturally release the pressure for 10 minutes. Manually release the rest.
- Open the lid and skim off any fat from the top. Strain through a fine-mesh strainer.
- Pass the black garlic through a tamis or mesh strainer to remove the skin. Add this, the xanthan gum and the fresh lime juice to the strained broth. Blend with an immersion blender. Check the seasoning and serve with freshly chopped green onions and some of the cooked chicken meat if desired.
Cup of Yum