Recipe: New England Soup Factory Spicy Chicken and Rice Flu Chaser Soup

SPICY CHICKEN AND RICE FLU CHASER SOUP

"This soup can't substitute for a visit to a doctor, but is should help settle your stomach, clear your sinuses, and improve your mood. We go through gallons of it every winter, when people are desperate to alleviate the sniffles, coughs, and other symptoms of the viruses that make their annual rounds."

FOR THE ROASTED GARLIC:
20 whole cloves garlic, peeled
1 1/2 cups olive oil
FOR THE SOUP:
1 whole chicken, about 5 pounds
1 large Spanish onion, peeled and diced
6 carrots, peeled and sliced
3 ribs celery, diced
12 cups chicken stock, plus additional if needed
3/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
2 tablespoons chopped fresh basil
3 cups cooked white rice or jasmine rice
Kosher salt, to taste

TO ROAST THE GARLIC:
Preheat oven to 375 degrees F. Place garlic cloves in a small, ovenproof casserole. Pour olive oil over garlic. Bake for 45 to 50 minutes, until garlic is soft, brown and caramelized. Strain oil to use in other recipes. Mash cloves and set aside.

TO MAKE THE SOUP:
In a stockpot, place the chicken, onion, carrots and celery. Pour chicken stock over chicken and bring to boil over medium-high heat. Add roasted garlic cloves, lemon juice, lemon zest, mint, cinnamon, cayenne pepper and bay leaves. Reduce heat to medium and simmer 2 1/2 hours, or until chicken is very tender. Remove chicken carefully and place on a plate to cool.

Remove soup from heat. If it looks too thick, add 1 to 2 cups of stock or water.

When chicken is cool enough to handle, remove skin and bones, and add meat back to the soup. Bring to a boil over medium-high heat. Taste, adding more lemon juice if you like. Add basil, rice, and salt. Remove bay leaves. Stir and serve.

Makes 8-10 servings
Source: New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein