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Potluck Recipe: Spicy Chicken and Rice Flu Chaser Soup

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cookbook Today’s recipe is from a great cookbook I was sent to review.  What better way to review a cookbook than by making a recipe from it?!?  New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein is a great collection of soups.  This is the perfect time of year for warm, tasty soups!  While New England Soup Factory Cookbook is full of delicious looking recipes, this one jumped out at me as something my I would love and my whole family would enjoy.  I was right, as usual (Ha! that’s a joke ;-))  So now I am sharing it with you. Don’t miss out list of other easy soup recipes!

Spicy Chicken and Rice Flu Chaser Soup

20 whole cloves of garlic, peeled

1 1/2 cups olive oil

1 whole chicken (about 5 lbs.)

1 large onion, peeled and diced

6 carrots, peeled and sliced

3 ribs of celery, diced

12 cups of chicken stock

3/4 cup of lemon juice

1 tbsp lemon zest

2 tsp dried mint leaves

1 tsp ground cinnamon

1/2 tsp cayenne pepper

2 bay leaves

2 tbsp chopped fresh basil

3 cups cooked white rice or jasmine rice.

Heat oven to 375 degrees. Place the garlic cloves in a small casserole dish.  Pour the olive oil over the garlic and bake for 45 minutes, until the garlic is soft and caramelized.  Remove the cloves and mash, then set aside.  You can store this garlic olive oil for other recipes and cooking (yummy!!).

In a stockpot place the chicken, onion, carrots, and celery.  Pour the chicken stock over the chicken and bring to a boil over medium-high heat.  Add mashed garlic cloves, lemon juice, lemon zest, mint cinnamon, cayenne pepper, and bay leaves.  Reduce heat to medium and simmer for 2 1/2 hours, or until chicken is very tender.  Remove the chicken carefully (it will probably fall apart as soon as you touch it, so use a large strainer spoon) and place it on a plate to cool.

Remove soup from the heat.  When the chicken cools enough to handle, remove the skin and bones.  Add the meat back to the soup.  Bring soup back to a boil.  Add basil, rice, and salt.  Remove the bay leaves and you are ready to eat!


This cookbook is truly great!  It has traditional soup recipes along with neat, new exotic ones (like Wild Maine Blueberry Soup and Indonesian Carrot Soup, just to name a couple).  You can buy New England Soup Factory Cookbook at your nearest book store or here.  Here is the link to New England Soup Factory.  It is a great website!  I suggest this cookbook for the long winter ahead!


Disclosure: I was provided with a complimentary cookbook to ensure a honest review.  Neither Kelli or I was compensated for this review.  This review is my honest opinion of the book and based on my experience of reading the book and trying the recipes.

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Saturday 7th of September 2013

This looks great! Do you think it would freeze well?


Friday 4th of December 2009

looks yummy! I have never tried Jasmine rice. I have seen it in the store and now I can try it in this recipe. thanks!


Wednesday 2nd of December 2009

Oh, it WAS! I can see how this would be great for cold and flu season, too. I added a tad more cayenne pepper than the recipe, but the mint and other spices, made it taste amazing. I felt great after eating it and I wasn't sick. lol! .-= Kim´s last blog ..IBW Review/Giveaway =-.


Wednesday 2nd of December 2009

WOW!Wow, Kim! This looks super yummy!