Feeling puny? Nurse yourself back to health with this yummy spicy chicken and rice soup. Adapted from New England Soup Factory Cookbook
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
Author Lisa B.
1boiler/fryer chickenskin removed
6carrotspeeled and diced
1teaspoondried mint leaves
2tablespoonschopped fresh basil
3cupscooked white rice
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.