Chicken Soup with Tomato, Leek, and Roasted Garlic

  in Recipes, Soups and Stews

1 tablespoon clarified butter
1 head garlic
2 teaspoons olive oil
1 14.5 oz can diced tomatoes
3 cups chicken broth, preferable homemade
2 boneless chicken thighs, cut into small pieces
1 leek, white and light parts only, washed well, chopped
1 stalk celery, diced
1/3 cup germinated brown rice*
1 teaspoon tarragon
1/2 teaspoon savory
sea salt and white pepper to taste

  1. Cut the top off the garlic head, place on a piece of foil, drizzle with olive oil, wrap lightly, and bake at 350°F for 45 minutes or until garlic is soft. Remove from heat and let cool. Remove papery husks from cloves and rough chop the soft garlic.
  2. Melt butter in a large saucepan over medium heat and add leek and celery. Saute until veggies are softened, about 5 minutes. Add the chicken and cook another 5 minutes.
  3. Add chicken broth, tomatoes, and rice, and bring to a boil. Reduce heat and simmer 15 minutes. Add the roasted garlic, tarragon and savory, and cook 5 more minutes or until rice is tender. Season with salt and white pepper to taste.

Serves 4

*Germinated brown rice doesn’t take as long to cook as regular brown rice. If you don’t have any, precook the brown rice separately and add near the end of cooking time.