Chicken & Rice Soup with Spinach & Garlic Chile Oil
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 small onion
- 6 garlic cloves
- 2⁄3 cup white rice, preferably short grain
- 1⁄4 cup olive oil
- 2 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes
- 8 cups chicken stock (or water if preferred)
- 1 lb boneless skinless chicken thighs
- 2 1⁄2 teaspoons kosher salt, divided
- 4 cups spinach
- 1 lemon
- 3 sprigs dill
- 1⁄2 teaspoon fresh ground black pepper (to taste)
directions
- Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
- Heat ¼ cup plus 2 Tbsp. olive 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 take it out once it's a bit golden. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 teaspoons crushed red pepper flakes into garlic oil in bowl; set aside.
- Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
- Pour in 8 cups stock 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.
- Transfer chicken to a plate and sShred 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).
- Add spinach and shredded chicken to pot. Continue to simmer, stirring occasionally, until spinach is bright green and chicken is warmed through, about 2 minutes.
- Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 teaspoons 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.
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RECIPE SUBMITTED BY
I'm the Director of a small Ontario folk festival, a working artist, videographer, host, and jill-of-all-trades. I love good work, good friends, good wine, and good food.
I'm currently self-employed, and really enjoying it.
I like cooking, and especially baking from scratch. I tried making croissants for Christmas morning, and they worked beautifully!