Chicken Soup with Tomato, Leek, and Roasted Garlic
1 head garlic
2 teaspoons olive oil
1 tablespoon butter or olive oil
1 leek, white and light parts only, washed well, chopped
1 stalk celery, diced
2 boneless chicken thighs, cut into small pieces
3 cups chicken broth, preferable homemade
1 14.5 oz can diced tomatoes
1/3 cup long grain white rice
1 teaspoon tarragon
1/2 teaspoon savory
sea salt and white pepper to taste
- 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.
- Melt butter in a large saucepan over medium heat and add leek and celery; season with salt. Saute until veggies are softened, about 5 minutes. Add the chicken, season with salt, and cook another 5 minutes.
- 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. Taste and season with more salt and white pepper as desired.