Lighter Roasted Garlic Chicken Soup

• 2 heads garlic
• 946 ml low sodium vegetable broth
• 1 chicken breast halve, uncooked thinly sliced, bite size
• 1 tablespoon fresh dill weed, finely chopped
• 1 teaspoon ancho chili pepper mixed spice
• 4 whole wheat rusks
• spray Pam cooking spray
• pepper

1. Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM.
2. Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours.
3. Remove & when cool enough squeeze out all the cloves and chop.
4. Place all the ingredients, except the rusk in a pot.
5. Bring to a boill and simmer for 45 minutes.
6. Meanwhile cut the rusks into cubes, or use ready made croutons.
7. Serve floating the rusk bets on top of the soup.

garlic, vegetable broth, chicken, dill, ancho chili pepper, whole wheat rusks, spray, pepper

Taken from www.food.com/recipe/lighter-roasted-garlic-chicken-soup-403607 (may not work)