Adapted from Rachael Ray
1 head garlic
2 pounds boneless, chicken breasts and/or thighs
1 bay leaf
2 carrots, sliced
2 leeks, washed well, sliced
1/4 head green cabbage, thinly sliced
1 quart chicken broth, preferably homemade
1 cup cooked rice
juice of 1 lemon
sea salt and black pepper to taste
¼ cup chopped parsley
- Pre-heat oven to 400ºF. Slice the top quarter inch off the stem end of the garlic head, exposing the cloves. Place the garlic onto a piece of foil and drizzle with a little olive oil. Seal the foil up around the garlic and roast until tender, about 45 minutes.
- While the garlic is roasting, place the chicken into a pot with the bay leaf. Add the chicken broth and bring to a boil. Reduce to a simmer and cook about 15 minutes until chicken is done. Remove the cooked chicken from the broth, allow to cool until you can handle it, and dice into bite-size pieces.
- Add the leeks, carrots, and cabbage to the pot and return to a simmer.
- While the veggies are cooking, squeeze the cloves from the head of roasted garlic into a small bowl. Add a splash of broth to the cloves and mash into a paste. Stir into soup.
- When veggies are tender, after about 15 minutes, add the chicken, rice, lemon juice, and parsley. Bring to a simmer again just to heat through. Remove bay leaf. Season to taste with salt and pepper.