You can substitute noodles for the rice here. When the 20 cloves of garlic are roasted, their flavor mellows. Use less if you like.
|20||cloves garlic, peeled|
|2||tablespoons olive oil|
|1||whole chicken (about 4 to 5 pounds)|
|1||large onion, chopped|
|6||medium carrots, sliced|
|3||celery stalks, sliced|
|12||to 14 cups chicken stock|
|1||tablespoon grated lemon rind|
|Juice of 2 lemons ( 1/2 cup)|
|2||tablespoons chopped fresh mint or 2 teaspoons dried|
|1||teaspoon ground cinnamon|
|1/2||teaspoon cayenne pepper|
|3||cups cooked white or jasmine rice (or 8 ounces dried egg noodles, cooked until tender)|
|2||tablespoons chopped fresh basil or parsley|
|Salt, to taste|
1. Set the oven at 375 degrees. Place the garlic in a small baking dish. Sprinkle with the oil, cover with foil, and bake for 25 minutes or until the garlic is tender and golden.
2. In a stockpot, place the chicken, onion, carrots, and celery. Pour 12 cups of chicken stock over the chicken and bring the mixture to a boil. Add the roasted garlic, lemon rind and juice, mint, cinnamon, cayenne, and bay leaves. Lower the heat to medium, partially cover the pot, and simmer for 1 1/2 to 2 hours or until the chicken is tender. Carefully remove the chicken and place it in a bowl to cool.
3. Remove and discard the skin and bones from the chicken. Shred the meat into bite-size pieces.
4. Spoon off the fat from the top of the soup. Return the soup to a boil. Taste it. If it tastes too concentrated, add 1 to 2 cups more stock, or use water. Stir in the chicken, rice (or noodles), and basil or parsley. Season with salt and serve hot. - Adapted from "New England Soup Factory Cookbook"