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Garlic Chicken Soup
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Dr. Ziment's Garlic Chicken Soup The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes -- just don't make the soup so hot you can't tolerate it. | |
2 quarts | chicken broth |
2 cups | sliced carrots |
2 | garlic heads, peeled |
about 30 | cloves, peeled |
1/4 cup | minced parsley |
1/4 cup | minced cilantro |
2 teaspoons | lemon pepper |
2 teaspoons | minced fresh mint leaves |
2 teaspoons | dried basil, crushed, or 2 tablespoons fresh basil, minced |
2 teaspoons | curry powder |
1 | bay leaf |
Dried hot red pepper flakes, to taste |
Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve, or freeze in small containers.
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