This soup can’t substitute for a visit to a doctor, but it should help settle your stomach, clear your sinuses, and improve your mood. We go through gallons of it every winter, when people are desperate to alleviate the sniffles, coughs, and other symptoms of the viruses that make their annual rounds.

Ingredients:

20 whole cloves garlic, peeled
1^1/2 cups olive oil
1 whole chicken, about 5 pounds
1 large Spanish onion, peeled and diced
6 carrots, peeled and sliced
3 ribs celery, diced
12 cups chicken stock, plus additional if needed
3/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
2 tablespoons chopped fresh basil
3 cups cooked white or jasmine rice Kosher salt, to taste

Directions:

Preheat the oven to 375°F. Place the garlic cloves in a small, ovenproof casserole. Pour the olive oil over the garlic. Bake for 45 to 50 minutes, until the garlic is soft, brown, and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.

In a stockpot place the chicken, onion, carrots, and celery. Pour the chicken stock over the chicken and bring to a boil over medium-high heat. Add the roasted garlic cloves, lemon juice, lemon zest, mint, cinnamon, cayenne pepper, and bay leaves. Reduce the heat to medium and simmer for 2^1/2 hours, or until the chicken is very tender. Remove the chicken carefully and place on a plate to cool.

Remove the soup from the heat. If it looks too thick, add 1 to 2 cups of stock or water. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup. Bring to a boil over medium-high heat. Taste, adding more lemon juice if you like. Add the basil, rice, and salt. Remove the bay leaves. Stir and serve.

Makes 8 to 10 servings