New England Soup Factory Flu Chaser Soup

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

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 ( or jasmine)

Recipe

• 1 roast garlic.
• 2 preheat the oven to 375º - 400º.
• 3 place garlic cloves in a small, oven-proof casserole dish. pour the olive oil over the garlic to submerge the cloves.
• 4 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.
• 5 assemble soup.
• 6 place the chicken, onion, carrots, and celery in a large stockpot.
• 7 add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
• 8 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.
• 9 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.
• 10 add basil, rice, and salt. adjust seasoning if necessary. remove bay leaves and serve.