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Name: Chicken &Rice Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 small onion; 6 garlic cloves; 2/3 upwhite rice preferably short grain; 1/4 upplus 2 Tbsp. vegetable oil; 2 tsp. crushed red pepper flakes; 1 lb. skinless boneless chicken thighs; 2 1/2 tsp. kosher salt divided; 1 large bunch Tuscan kale; 1 lemon; 3 sprigs dill; Freshly ground black pepper

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INGREDIENTS

1 small onion
6 garlic cloves
2/3 upwhite rice preferably short grain
1/4 upplus 2 Tbsp. vegetable oil
2 tsp. crushed red pepper flakes
1 lb. skinless boneless chicken thighs
2 1/2 tsp. kosher salt ; divided
1 large bunch Tuscan kale
1 lemon
3 sprigs dill
Freshly ground black pepper

INSTRUCTIONS

Chicken and Rice Soup with Garlicky Chile Oil

94% Would Make AgainFEBRUARY 2019

PHOTO BY CHELSIE CRAIG, FOOD STYLING BY RHODA BOONE

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4 servings

This comforting chicken soup tastes like it took hours to make but comes together in a flash. Simmering a handful of uncooked rice directly into soup is a great trick for giving a quick, broth-y number like this one lip-smacking body and richness; as the rice cooks, it releases starches that thicken the cooking liquid. And a finishing drizzle of spicy oil and crunchy fried garlic chips takes the whole thing to the next level. About that garlicky chile oil: Go ahead and double it, because you're going to want to put it on everything this week. You'll thank us later.

Ingredients

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1 small onion

6 garlic cloves

? cup white rice, preferably short grain

¼ cup plus 2 Tbsp. vegetable oil

2 tsp. crushed red pepper flakes

1 lb. skinless, boneless chicken thighs

2½ tsp. kosher salt, divided

1 large bunch Tuscan kale

1 lemon

3 sprigs dill

Freshly ground black pepper

Equipment

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Chef's Knife

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Cutting Board

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Sieve

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Large Saucepan

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Small Bowl

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Wooden Spoon

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Tongs

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Plate

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Fork

Steps

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Get some prep out of the way. Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ? cup white rice in a fine-mesh sieve until water runs clear.

Slide 1 of 2

Time to make the garlic-chile oil! (Doubling or tripling it wouldn't be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

Cook onion in garlic oil in pot over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.

Recipe by Kat Boytsova

NOTES

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Chicken &Rice Soup

1 small onion
6 garlic cloves
2/3 upwhite rice preferably short grain
1/4 upplus 2 Tbsp. vegetable oil
2 tsp. crushed red pepper flakes
1 lb. skinless boneless chicken thighs
2 1/2 tsp. kosher salt divided
1 large bunch Tuscan kale
1 lemon
3 sprigs dill
 Freshly ground black pepper

Chicken and Rice Soup with Garlicky Chile Oil
94% Would Make AgainFEBRUARY 2019
PHOTO BY CHELSIE CRAIG, FOOD STYLING BY RHODA BOONE
Facebook
Pinterest
Twitter
Email
4 servings
This comforting chicken soup tastes like it took hours to make but comes together in a flash. Simmering a handful of uncooked rice directly into soup is a great trick for giving a quick, broth-y number like this one lip-smacking body and richness; as the rice cooks, it releases starches that thicken the cooking liquid. And a finishing drizzle of spicy oil and crunchy fried garlic chips takes the whole thing to the next level. About that garlicky chile oil: Go ahead and double it, because you're going to want to put it on everything this week. You'll thank us later.

Ingredients

show listshow images

1 small onion

6 garlic cloves

? cup white rice, preferably short grain

¼ cup plus 2 Tbsp. vegetable oil

2 tsp. crushed red pepper flakes

1 lb. skinless, boneless chicken thighs

2½ tsp. kosher salt, divided

1 large bunch Tuscan kale

1 lemon

3 sprigs dill

Freshly ground black pepper
Equipment

Measuring Cups
Buy
Measuring Spoons
Buy
Chef's Knife
Buy
Cutting Board
Buy
Sieve
Buy
Large Saucepan
Buy
Small Bowl
Buy
Wooden Spoon
Buy
Tongs
Buy
Plate
Buy
Fork
Steps

Hide All Images
Get some prep out of the way. Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ? cup white rice in a fine-mesh sieve until water runs clear.
Slide 1 of 2

Cook onion in garlic oil in pot over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.

Recipe by Kat Boytsova
Related Video

Chicken and Rice Soup

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (690g)
Recipe Makes: 1

Calories: 633
Calories from Fat: 164 (26%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 4.6g
Cholesterol 376.5mg		116 %
Sodium 400.9mg		14 %
Potassium 1440.5mg		38 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 20.6g
Protein 92.8g		133 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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