2 tbsp avocado or grapeseed oil (or other neutral oil)
1 leek, washed, use the white part only, cut into quarters and thinly sliced
2 small carrots, peeled and diced
1 celery stalk, diced
4 cloves of garlic, finely chopped
1 2-inch piece of ginger, peeled and finely chopped
1 lb small chicken thighs, bone-in and skin-on
1/3 C jasmine rice
5 C water
2 small sweet potatoes, cut into half moons (I used Japanese sweet potatoes)
2 tbsp tamari (gluten free soy sauce)
2 tbsp fresh lemon juice
Cilantro, for garnish
In a medium pot over medium heat, add the oil. Next, add the leek, carrot, and celery to the pot. Cook, stirring occasionally until they begin to soften, about 5 minutes. Next, add the ginger, garlic, chicken thighs, rice, and all 5 cups of water to the pot. Stir to combine the ingredients. Add a big pinch of sea salt. Bring to a boil and then reduce to medium-low heat and simmer, uncovered, for 15 minutes or until the chicken is firm and the rice has swelled.
Add the sweet potatoes to the pot and cook over medium-low heat, still uncovered and stirring occasionally, until the soup has thickened and the potatoes are tender, about 20 minutes longer. Transfer the chicken to a bowl to let it cool a bit. Once you can handle it, remove the meat and discard the skin and the bones.
Shred the chicken and return it back to the pot. Stir in lemon juice and soy sauce. Taste and season with sea salt and black pepper as necessary. Garnish with fresh cilantro leaves.