Whole garlic cloves help flavor the broth in which the chicken is cooked, becoming soft and losing their bite as they simmer. The cloves then are combined with mayonnaise and a hint of crushed red pepper to make a mildly garlicky topping for the soup.
1 1/4 lb. boneless skinless chicken thighs (about 8 thighs)
2 (32-oz.) containers lower-sodium chicken broth
10 large garlic cloves, peeled
2 onions, chopped
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 large carrots, sliced
2 parsnips, halved, sliced
2 ribs celery, sliced
1 cup quartered crimini mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. egg noodles
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1. Combine chicken, broth, garlic, onions, thyme and bay leaf in large pot; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 45 minutes or until garlic is soft and chicken is very tender and no longer pink.
2. Remove chicken and garlic from pot. Add all remaining soup ingredients except noodles; simmer over medium-low heat 15 minutes or until vegetables are tender. Remove thyme stems (leaves will have fallen off) and bay leaf.
3. Meanwhile, cook noodles according to package directions; drain. Shred chicken and mash garlic. Combine garlic and all aïoli ingredients in small bowl. Return chicken to pot; remove from heat. Stir in 3 tablespoons of the aïoli. Serve soup over noodles; pass remaining aïoli.
6 (2-cup) servings
PER SERVING: 440 calories, 17 g total fat (4 g saturated fat), 30.5 g protein, 40.5 g carbohydrate, 90 mg cholesterol, 1245 mg sodium, 4.5 g fiber