Serves 8
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 |
| 2 | bay leaves |
| 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"
