New England Soup Factory Flu Chaser Soup

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READY IN: 4hrs
SERVES: 12
YIELD: 12 Cups
UNITS: US

INGREDIENTS

Nutrition
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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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