New England Soup Factory Flu Chaser Soup
- Ready In:
- 4hrs
- Ingredients:
- 17
- Yields:
-
12 Cups
- Serves:
- 12
ingredients
- 20 garlic cloves, roasted
- 1 1⁄2 cups olive oil
- 1 whole chicken, about 4-5 lbs
- 3 celery ribs, diced
- 1 large Spanish onion, peeled & diced
- 6 carrots, peeled & thickly sliced
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons dried mint
- 2 -3 slices fresh ginger (optional)
- 3⁄4 cup fresh lemon juice
- 1 tablespoon lemon zest
- kosher salt
- 12 cups chicken stock (plus additional, if needed)
- 2 tablespoons fresh basil, chopped
- 3 cups rice, cooked (white or jasmine)
directions
- Roast Garlic.
- Preheat the oven to 375º - 400º.
- Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
- Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
- Assemble Soup.
- Place the chicken, onion, carrots, and celery in a large stockpot.
- Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
- Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
- Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
- Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.
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