Hearty Chicken and Garlic Soup

February 11, 2015

Soup is so delicious.  It's perfect any time of day or year.  I love soup.  So it's so lovely tocome across a selection that is so different and so delicious and sooooo easy!  Here is Hearty Chicken and Garlic Soup.

Hearty Chicken and Garlic Soup

GTLF: Hearty Soups and Stews p. 31

Serves 4, working time 20 min., 50 min. total time

2 C reduced sodium chicken broth, de fatted

2 whole chicken legs ( about 1 pound total) split into drumsticks and thighs and skinned

12 cloves garlic, peeled

1 1/2 C no salt added canned tomatoes, drained and chopped

2 large carrots, halved lengthwise and thinly sliced

3/4 tsp dried thyme

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/2 C long grain rice

1/4 C chopped fresh parsley

1. In a Dutch oven or flameproof casserole, combine the broth and 4 C of water. Bring to a boil, add the chicken and garlic, reduce to a simmer, cover, and cook until the chicken is cooked through, about 15 min. Transfer then chicken to a cutting board and when cool enough to handle, remove the meat from the bones and cut into small dice. With a slotted spoon, transfer the garlic to a food processor or blender along with 1/4 C of the broth and puree until smooth.

2. Add the garlic puree to the broth in the Dutch oven along with the tomatoes, carrots, thymed, salt, and pepper. Bring to a boil, stir in the rice, reduce to a simmer, cover, and cook until the rice is tender, about 15 min. Return the chicken to the pan along with the parsley and cook just until heated through, about 1 minute. Divide the soup among 4 bowls and serve.

Nutritional Information: 3 g fat, 226 calories, 0.7 g sat. fat, 32g carbohydrate, 18 g protein, 52 mg cholesterol, 685 mg sodium.

Tips:

1. Use an immersion hand blender if you have one for the puree.  It's much smaller and easier for such a small job and you won't have to mess up your food processor.  Mine has a small cup/jar that is big enough for this job.

2. My sister loves to use garlic in all her dishes so I'm pretty confident that she'll like this dish.  GTLF explains that the garlic in this case takes the place of higher fat seasonings such as salt, pork, and bacon.  However, I noticed that it also gives a richness that you might get from a light cream or little bit of milk.

3. Read the directions carefully!  You'll notice that the chicken is removed, the soup is built up and then it is reintroduced at the end.  I forgot and put the chicken back in right away.  Again, I'm not sure why this is important.  I'm sure with more experience it'll make more sense.