Chicken and Rice Flu Chaser Soup Recipe
This simple chicken and rice soup recipe is great for anyone who needs a comfort meal! Loaded with great flavor!
Servings 12 servings
Calories 563kcal
Equipment
Ingredients
- 20 whole cloves of garlic peeled
- 1 ½ Cup(s) 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 Cup(s) of chicken stock
- ¾ Cup(s) of lemon juice
- 1 tbsp lemon zest
- 2 tsp dried mint leaves
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 3 Cup(s) cooked white rice or jasmine rice.
Instructions
- 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!!).
- Place the chicken, onion, carrots, and celery in a stockpot. 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!
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 28g | Protein: 23g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 30g | Cholesterol: 60mg | Sodium: 414mg | Fiber: 2g | Sugar: 5g
