- 20 whole cloves of garlic, peeled
- 1/4 cup olive oil
- 1 whole raw chicken
- 1 large onion
- 6 carrots
- 3 ribs of celery
- 12 cups of chicken stock
- 3/4 cup fresh squeezed lemon juice (4–6 lemons)
- 1 tbsp lemon zest
- 2 tsp dried mint leaves
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 3 cups cooked jasmine rice
- Salt & Pepper to taste
- Preheat the oven to 375 degrees. Line a small baking dish with a square of tin foil. Place the peeled garlic cloves and the olive oil into the dish and loosely wrap and cover it with the foil. Cover the baking dish and bake for 35 – 40 minutes until the garlic is softened and caramelized. Remove the garlic from the oil and mash it in a small dish with a fork. Set aside.
- Rinse the chicken in cold water and place it in a large stockpot. Peel the onion and cut it into quarters, add it to the pot. Peel the carrots and dice them into bite-sized pieces, add them to the pot. Rinse the celery and chop it into small chunks, add it to the pot.
- Pour the chicken stock over the veggies and chicken and bring to a gentle boil over medium-high heat. Stir in the reserved garlic, lemon juice, lemon zest, mint, cinnamon, cayenne pepper, and bay leaves. Reduce the heat to medium-low and simmer for 2 1/2 hours.
- Use a pair of large slotted spoons or spatulas to carefully remove the chicken and place it on a plate. The chicken will be so tender, it’s wise to use your slotted spoon to check the pot for any remaining small bones that might have broken away. Remove the bay leaves when you find them.
- Remove the chicken skin, shred the chicken meat, and return the chicken meat to the soup pot. Stir in the cooked rice. If the soup seems too thick, you can add a cup or two of chicken stock or water to help thin it back out.
- Test the seasonings and adjust. The soup should be bright and lemony with a spicy kick from the mint and cayenne.