Description
A nourishing chicken chowder made with slow-roasted garlic, fresh vegetables, ginger, and herbs in a flavorful broth.
Ingredients
2 whole heads garlic
5 tablespoons olive oil, divided
Pinch of salt
6 cups chicken broth
1 yellow onion, diced
1 large leek, chopped (white and light green parts only)
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1-inch piece fresh ginger, peeled and minced
2 cups cooked chicken, chopped
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
1. Preheat the oven to 400°F.
2. Slice the tops off the garlic heads to expose the cloves. Place on foil, drizzle with 3 tablespoons olive oil, sprinkle with salt, wrap tightly, and roast for 30 minutes.
3. Heat remaining olive oil in a large pot. Add onion, leek, carrots, and celery. Cook 5 to 6 minutes until soft.
4. Add ginger and cook 1 to 2 minutes until aromatic.
5. Pour in chicken broth and bring to a gentle simmer.
6. Squeeze roasted garlic cloves into a bowl, mash into a paste, and stir into the broth.
7. Simmer 5 minutes, then add chicken and cook 5 more minutes.
8. Stir in parsley and lemon juice. Adjust seasoning and serve warm.
Notes
Store leftovers in the refrigerator for up to four days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Roasting and Simmering
- Cuisine: American