Preheat the oven to 375°F. Line a small baking dish with a square of tin foil.

Slice the top off the head of garlic. Place it into the dish and drizzle the olive oil over the top. 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 cloves with a fork and mash them in a small dish. Set aside.

While the garlic cooks, rinse the chicken in cold water and place it in a large stockpot.

Add the diced onion, carrots, and celery to the pot. Add the bay leaves, cinnamon, cayenne pepper, and dried mint. (If using fresh mint, wait till the end to add it.)

Pour the chicken stock over the veggies, spices, and chicken and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low and simmer for 2 ½ 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.

Stir in the reserved garlic, the fresh squeezed lemon juice & zest, and fresh mint if using.

Remove the chicken skin, shred the chicken meat, and return the chicken meat to the soup pot. Cooked chicken is very delicate so add it after the garlic and lemon juice or it will break apart while you stir the other ingredients in.

While the soup is cooking, you can prepare your rice and reserve.

You can add the rice directly to the soup pot or place it in the serving bowls and spoon soup over the top. We like how the starch from the rice slightly thickens the soup broth so I like to start with half of the prepared rice and add it directly to the soup pot. However, 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.

Store any leftover soup and the remaining rice separately. You can add more rice and top it off with more stock to maintain your preferred texture when reheating. If you add all the rice to the pot immediately, the rice will absorb the soup and it will be more like a stew.