New England Soup Factory Flu Chaser Soup Recipe

Name: New England Soup Factory Flu Chaser Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic cloves, roasted; 1 1/2 cups olive oil; 1 whole chicken, about 4-5 lbs; 3 celery ribs, diced; 1 large Spanish onion, peeled & diced; 6 carrots, peeled & thickly sliced; 2 bay leaves; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 2 teaspoons dried mint; 2 -3 slices fresh ginger (optional); 3/4 cup fresh lemon juice; 1 tablespoon lemon zest; kosher salt; ½ cups chicken stock (plus additional, if needed); 2 tablespoons fresh basil, chopped; 3 cups rice, cooked (white or jasmine)

Servings: persons

20 garlic cloves, roasted
1 1/2 cups olive oil
1 whole chicken, about 4-5 lbs
3 celery ribs, diced
1 large Spanish onion, peeled & diced
6 carrots, peeled & thickly sliced
2 bay leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons dried mint
2 -3 slices fresh ginger (optional)
3/4 cup fresh lemon juice
1 tablespoon lemon zest
kosher salt
½ cups chicken stock (plus additional, if needed)
2 tablespoons fresh basil, chopped
3 cups rice, cooked (white or jasmine)

1
Roast Garlic.
2
Preheat the oven to 375u00b0 - 400u00b0.
3
Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
4
Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
5
Assemble Soup.
6
Place the chicken, onion, carrots, and celery in a large stockpot.
7
Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
8
Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
9
Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
10
Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

2273

kcal

Calories

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 garlic cloves, roasted, 1 1/2 cups olive oil, 1 whole chicken, about 4-5 lbs, 3 celery ribs, diced, and more.

Yes, New England Soup Factory Flu Chaser Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Soup Factory Flu Chaser Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions