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Spicy Chicken and Rice Soup

Feeling puny? Nurse yourself back to health with this yummy spicy chicken and rice soup. Adapted from New England Soup Factory Cookbook
Course Soup
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 8 people
Author Lisa B.

Ingredients

  • 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
  • 1/4 cup lemon juice
  • 1 teaspoon dried mint leaves
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh basil
  • 3 cups cooked white rice

Instructions

  • Preheat oven to 375 degrees.
  • Place garlic cloves in a shallow baking dish. Drizzle with the olive oil.
  • 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.
  • In the meantime, place chicken pieces in a large pot. Add garlic, water and bay leaves. Bring water to a boil over high heat.
  • Reduce heat and simmer for 2 ½ hours or until chicken is tender and falling off the bone.
  • 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.
  • 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.
  • Stir in chicken and rice. Heat through.