how2heroes » Spicy Chicken & Rice Flu Chaser Soup

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Ingredients

at least 20 whole garlic cloves (but Marjorie recommends 30-40), roasted*
1½ 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 tsp ground cinnamon
½ tsp cayenne pepper
2 tsp dried mint leaves
20 cloves of the roasted garlic*
2-3 slices fresh ginger (optional)
¾ cup fresh lemon juice
1 tbsp lemon zest
kosher salt to taste
12 cups chicken stock (plus additional, if needed)
2 tbsp fresh basil, chopped
3 cups cooked white or jasmine rice

Special Equipment

stockpot
zester

How-to

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

Recipe Courtesy of New England Soup Factory

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Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.