Spicy Green Garlic Chicken Soup Recipe (2024)

Delicious. I made it for two so cut the recipe mostly in half. Though I made the salsa, I tasted the soup without it and it was great so either way. Garlic shoots were not in season when I made it so I improvised and put 5 cloves of garlic. Ummm just fine. Also, didn't do chicken legs, just thighs and got them boneless. Perfect.

very good! I added diced avocado as a garnish (along with the salsa) and it was a great addition.

Can you substitute garlic chives for the green garlic?

Cooked the chicken until it was falling off the bone. A potato might have been nice. Tasty, green garlic is not too noticeable. Used some chicken broth because I had it and yes, slightly too salty. Overall good. Green garlic from farm box and bread from Seed

"Wild ramps" make a good substitute. What in the world are "wild ramps" and does my grocery store have them? I doubt it... ;^)

Made this when I was home with bronchitis. I used pre packaged fresh tomatillo salsa, sliced several cloves of garlic, as no green garlic in Dec and I've never seen it anywhere, anyway. Plus ground clove - thought I put too much in but turns out when you add the salsa it balances nicely and had a very warming effect which was great for being home sick. Oh yes, I also used chicken breast. After trying a few thigh recipes I personally prefer breast.

And everyone goes along tho I can't be the only one who can't handle spicy hot food...

I made this when my wife had a bad cold. Had to substitute plain garlic for the green garlic. But the spice alongside the richness of the chicken was really nice. Excellent sick food. And excellent food for the non-sick.

I used garlic to substitute for the currently unavailable green garlic shoots. The soup made a comforting, bland, in-bed-with-the-flu sort of broth, but it wasn’t spicy (despite using two BIG, though seeded, jalapeños) or interesting enough to try again. Technique suggestion: if you skim off the layer of scum that forms soon after the soup comes to a boil, and discard the skins as soon as they’ve softened up enough to remove easily, there’s no need to skim any fat at the end.

This was very good. I couldn't find green garlic, so I substituted regular garlic cloves and added some green onion. The salsa was great, but it made way too much. We were skeptical about the salsa before making it, but it really added some great acidity to the soup. One thing I will add is I made the soup and the salsa the day before we ate it. I refrigerated both overnight. I removed the fat layer from the soup before reheating it the next day. That worked very well.

Highly recommended.Very tasty and flexible even without recommended salsa.I use 6 chopped scallions (green onions) and 5 minced garlic cloves when seasonal green garlic is not available.I made it for two so cut the recipe mostly in half. Though I made the salsa, I tasted the soup without it and it was great so either way. Garlic shoots were nI improvised and put 5 cloves of garlic. Also, didn't do chicken legs, just thighs and got them boneless.

Green garlic season is fleeting. Perhaps that it arrives this year in the time of covid19 makes one all the more mindful of how uncertain things can be and wanting to cook while ingredients exist. So using this spring's green garlic, I made this soup twice. Once per recipe - used pastured chicken from farmers market. Once in vegan mode using Royal Corona beans (no joke intended - from Rancho Gordo) as the base so one has bean pot liquor not chicken broth. Both times very good. Keeper.

Cooked the chicken until it was falling off the bone. A potato might have been nice. Tasty, green garlic is not too noticeable. Used some chicken broth because I had it and yes, slightly too salty. Overall good. Green garlic from farm box and bread from Seed

made italian soup: 4 thighs browned in 2 tbs OO 3min/ side and removed then diced medium onion, 2 carrots 1inch chunks, I diced celery sautéed together after chicken removed @ 15 mim, then chopped 3 garlic, chili flakes 1 thyme sprig, bay leaf for 1 min, then chicken back and 5 cups water and simmered 30 min. Chicken removed and greens added and 2 oz cooked pasta (troffe) for @ 5 min for greens to cook and cut up chicken about 2 min before all done, then parsley and cheese

Delicious! I used skin-on bone-in chicken legs. There was a lot of fat to skim off; might cut olive oil a bit or remove some of the skin next time. I used a combo of garlic cloves, garlic scapes, and scallions in lieu of green garlic.Agree with other reviewer about too much salsa; my small onion and 3-4 tomatillos must have been much larger than David’s (they made more than 1/2 cup diced). I added cilantro to it!Great flavors, easy — could see adding rice or a green to round it out.

Do I use chicken legs with skin or without skin?

Can you substitute garlic chives for the green garlic?

Family fave. Use b/s thighs

To me, this seemed like a stripped-down pozole without the hominy. Without corn, chilis, or an herb like cilantro, I thought the flavor was somewhat basic, which I'm assuming is to highlight the subtle flavor of the green garlic. My family, however, loved it, and felt like there was nothing lacking.