Ingredients
• 1 whole head garlic
• 1 tbsp olive oil
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1½ cups thin vermicelli or angel hair pasta (or rice noodles for gluten-free; skip for low-carb)
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill or chives, chopped
• 1 tbsp lemon juice
• Salt & white pepper to taste
• Optional: pinch of saffron or ½ tsp turmeric for golden hue
Instructions
- Roast garlic: Preheat oven to 400°F (200°C). Slice ¼” off top of garlic head. Drizzle with olive oil, wrap in foil. Roast 35–40 mins until cloves are golden and soft. Cool, then squeeze pulp into a small bowl; mash.
- In a large pot, bring broth to a gentle simmer. Stir in roasted garlic paste, onion, carrots, and celery. Simmer 10 mins until veggies soften.
- Add vermicelli; cook 4–5 mins until al dente (don’t overcook—it continues in hot broth!).
- Stir in chicken, parsley, dill, lemon juice, salt, and white pepper. Heat through 2–3 mins.
- Ladle into bowls. Garnish with extra herbs and a lemon wedge.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 45 mins (incl. roasting), Total Time: 1 hr, Servings: 6
Calories: 180, Net Carbs: 20g, Fats: 5g, Protein: 16g
✅ Lower-carb option: Omit noodles, add 1 cup shredded zucchini or spinach in last 2 mins — net carbs drop to ~8g/serving.