The “Real Deal” Healing Chicken Soup

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This looks like a fantastic, nutrient-dense recipe for cold and flu season. Based on the details you provided, here is the full, organized recipe for your records.

The “Real Deal” Healing Chicken Soup

A nourishing, scratch-made soup designed to clear sinuses and boost the immune system with roasted garlic, lemon, and a hint of spice.

Ingredients

The Base:

  • 1 Whole Roasting Chicken (approx. 4–5 lbs) OR 4 lbs bone-in chicken breasts, thighs, and legs

  • 3–4 Quarts Chicken Stock (boxed or homemade to “double-up” the flavor)

  • 3-4 Large Carrots, sliced

  • 3-4 Stalks Celery, sliced

  • 1 Large Onion, chopped

The Flavor Boosters:

  • 1 Head of Garlic

  • 2-3 Fresh Lemons (for zest and juice)

  • 1 tsp Dried Mint (or a handful of fresh mint, chopped)

  • 1/2 tsp Cinnamon

  • 1/4 to 1/2 tsp Cayenne Pepper (adjust to your heat preference)

  • 2-3 Bay Leaves

  • Olive Oil (for roasting garlic)

The Garnish/Side:

  • 3 cups Jasmine Rice (optional)

  • 3 cups Water (if cooking rice in an Instant Pot)

Instructions

1. Roast the Garlic

  • Preheat your oven to 375°F (190°C).

  • Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap tightly in tin foil.

  • Roast for 35–40 minutes until the cloves are golden brown and soft.

  • Once cool enough to handle, squeeze the cloves out of the skin and mash them into a paste with a fork. Set aside.

2. Simmer the Soup

  • Place the whole chicken (or bone-in pieces) into a large heavy-bottomed stockpot.

  • Add the chopped onion, carrots, and celery.

  • Sprinkle in the cinnamon, cayenne, dried mint, and add the bay leaves.

  • Pour the chicken stock over everything until the chicken is submerged.

  • Bring to a gentle boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for 2 1/2 hours.

3. Prepare the Rice (Optional)

  • While the soup simmers, rinse 3 cups of Jasmine rice.

  • Combine rice and 3 cups of water in an Instant Pot.

  • Cook on High Pressure for 3 minutes, then allow a natural pressure release. Set aside.

4. Shred the Chicken

  • Carefully remove the chicken from the pot using large slotted spoons. Place on a carving board.

  • Safety Check: Use a slotted spoon to fish through the broth for any small bones that may have fallen off during simmering. Remove and discard the bay leaves.

  • Remove the skin from the chicken. Pull the meat from the bones and shred or dice it into bite-sized pieces. Discard the bones and skin.

5. Final Seasoning

  • Add the shredded chicken back into the pot.

  • Stir in the mashed roasted garlic.

  • Add the zest of the lemons and the freshly squeezed juice (strain for seeds!). If using fresh mint instead of dried, add it now.

6. Serving

  • For a creamier, softer texture: Stir the cooked rice directly into the soup pot.

  • For a firmer texture: Place a scoop of rice into individual bowls and ladle the hot soup over it.

Freezer Tips

This recipe makes a large batch. Portion the soup into airtight containers or freezer bags (leaving an inch of space for expansion). It will stay fresh for up to 3 months. Reheat on the stove for the best results.

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