Soup for the Soul

Spicy Chicken and Rice Soup

Jan 5, 2012 by

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I don’t know about you, but the craziness of the holidays left me tired and worn out.  Fatigue makes our bodies less able to fight off sickness and I’ve noticed a lot of people suddenly coming down with the sniffles.


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I made this spicy chicken and rice soup in the spring and knew I needed to share it, but decided to save it until the weather turned cool.  It’s called flu chaser soup because all the ingredients supposedly have healing properties- chicken broth, lemons, mint, etc.   But it’s not your typical chicken soup with the addition of some pretty unusual ingredients such as cayenne pepper and cinnamon.

So pull out your slippers, blankets, a box of tissues, and nurse yourself back to health on the couch with a bowl of this soup.

Oh, and while you are laying on the couch, don’t forget to update your blog subscriptions with the new web address!


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Spicy Chicken and Rice Soup

Prep time
Cook time
Total time
Adapted from New England Soup Factory Cookbook
Serves: 8-10
  • 20 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 boiler/fryer chicken, skin removed
  • 12 cups water
  • 2 bay leaves
  • 1 large onion, diced
  • 6 carrots, peeled and diced
  • 3 celery ribs, diced
  • ¼ cup lemon juice
  • 1 teaspoon dried mint leaves
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh basil
  • 3 cups cooked white rice
  1. Preheat oven to 375 degrees.
  2. Place garlic cloves in a shallow baking dish. Drizzle with the olive oil.
  3. Bake for 45 minutes or until garlic cloves are brown and soft. Strain garlic from oil. Mash with a fork or puree with a food processor. Set aside.
  4. In the meantime, place chicken pieces in a large pot. Add garlic, water and bay leaves. Bring water to a boil over high heat.
  5. Reduce heat and simmer for 2 ½ hours or until chicken is tender and falling off the bone.
  6. Carefully strain broth, reserving chicken meat. When chicken is cool enough to handle, remove the meat and discard the bones. Shred chicken meat into bite-sized pieces.
  7. Return broth to the stockpot and bring to a boil. Add garlic, onions and carrots. Cook for 10 minutes. Add celery, lemon juice, mint leaves, cinnamon, cayenne pepper, and basil. Cook for an additional 10 minutes or until vegetables are tender.
  8. Stir in chicken and rice. Heat through.


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  1. First of all…LOVING the new design!

    Second of all…I feel like I’m gonna need this soup. I think I might be in the beginning stages of sick. Yikes!

  2. YUM! You had me at spicy! I love spicy stuff and this sounds great!

  3. Aww, this looks like what I eat at home too, when I’m feeling under the weather (though my go to sick-food is still chicken instant noodles). I especially love that it’s spicy!

    Also, we totally have the same bowls.

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