Chicken and Rice Soup with Garlicky Chile Oil Recipe

Introduction

This comforting Chicken and Rice Soup with Garlicky Chile Oil is a flavorful twist on a classic. Tender chicken and kale simmered with rice create a hearty base, while the spicy garlic-chile oil adds a delightful kick. Perfect for cozy evenings or anytime you need a warming meal.

Ingredients

• 1 small onion
• 6 garlic cloves
• ⅔ 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

Instructions

1. Step 1: Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. Step 2: Heat the vegetable oil in a large saucepan over medium heat. Add the garlic and cook, swirling the pan often, until golden brown, about 3–5 minutes. Transfer the garlic along with the oil to a small heatproof bowl, leaving 1 tablespoon of garlic oil in the pot. Stir the crushed red pepper flakes into the garlic oil and set aside.
3. Step 3: Add the chopped onion to the 1 tablespoon of garlic oil remaining in the saucepan. Cook over medium heat, stirring occasionally, until the onion is translucent and starting to color, about 5 minutes.
4. Step 4: Pour in 8 cups of water and stir to combine. Add the rice, chicken thighs, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low and simmer gently, uncovered, until the chicken is cooked through, about 20 minutes.
5. Step 5: Use tongs to transfer the chicken to a plate and let it cool until you can handle it. Shred the meat with two forks. Continue simmering the soup to concentrate the broth flavor.
6. Step 6: Remove the thick ribs from the kale leaves and discard them. Rinse the kale leaves thoroughly in cold water, shake off excess water, then thinly slice crosswise.
7. Step 7: Add the sliced kale and shredded chicken to the pot. Simmer, stirring occasionally, until the kale is bright green and the chicken is heated through, about 4 minutes.
8. Step 8: Remove the pot from heat. Squeeze in the lemon juice carefully to avoid seeds, then season with the remaining 2 teaspoons of salt or more to taste. Stir gently to combine.
9. Step 9: Ladle the soup into bowls. Drizzle each serving with the reserved garlic-chile oil. Tear dill sprigs over the top and finish with freshly ground black pepper.

Tips & Variations

• Double or triple the garlic-chile oil for extra spice and flavor to drizzle on other dishes.
• Short grain rice works best for a creamier texture, but you can substitute with medium grain in a pinch.
• Use any sturdy greens like collard or Swiss chard instead of Tuscan kale for a different twist.
• Add a pinch of smoked paprika to the garlic oil for smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the rice has absorbed too much liquid. The garlic-chile oil can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but may be less tender and can dry out if overcooked. Adjust simmering time accordingly and shred carefully.

Is this soup spicy?

The crushed red pepper flakes in the garlic oil add a moderate heat that you can adjust by using less or more according to your taste. The drizzle of garlicky chile oil adds flavor and spice at serving.

Chicken and Rice Soup with Garlicky Chile Oil Recipe

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4.5 from 126 reviews

This comforting Chicken and Rice Soup with Garlicky Chile Oil combines tender chicken thighs, nutritious Tuscan kale, and fragrant herbs in a flavorful broth, finished with a vibrant, spicy garlic-chile oil drizzle for a perfect balance of heat and aroma. It’s a nourishing and easy-to-make soup that warms you up on any day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup

• 1 small onion, peeled and finely chopped
• 6 garlic cloves, peeled and thinly sliced
• ⅔ cup white rice (preferably short grain), rinsed
• 1 lb. skinless, boneless chicken thighs
• 8 cups water
• 2½ tsp kosher salt, divided
• 1 large bunch Tuscan kale, ribs removed and leaves thinly sliced
• 1 lemon, juiced
• 3 sprigs fresh dill, torn
• Freshly ground black pepper, to taste

Garlicky Chile Oil

• ¼ cup plus 2 Tbsp. vegetable oil
• 2 tsp crushed red pepper flakes

Instructions

1. Prep Ingredients: Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Rinse the rice in a fine-mesh sieve until the water runs clear to remove excess starch.
2. Make Garlic-Chile Oil: Heat ¼ cup plus 2 Tbsp. of vegetable oil in a large saucepan over medium heat. Add the sliced garlic and cook it, swirling the pan often, until the garlic is golden brown, about 3–5 minutes. Be cautious as garlic will continue to darken slightly off the heat. Transfer the garlic and oil to a small heatproof bowl, leaving 1 Tbsp. of garlic oil in the pan. Stir the crushed red pepper flakes into the garlic oil in the bowl and set aside.
3. Sauté Onion: Add the chopped onion to the remaining 1 Tbsp. garlic oil in the saucepan. Cook over medium heat, stirring occasionally, until the onion is translucent and just starting to brown, approximately 5 minutes.
4. Add Liquid, Rice, and Chicken: Pour in 8 cups of water and stir to combine. Add the rinsed rice, chicken thighs, and 1 tsp of kosher salt. Bring to a boil, then reduce heat to low and simmer gently, uncovered, until the chicken is cooked through, about 20 minutes.
5. Shred Chicken: Using tongs, transfer the cooked chicken to a plate and let it cool enough to handle. Shred the meat with two forks. Leave the soup to continue simmering to concentrate the broth’s flavor.
6. Prepare Kale: Strip the kale leaves from the thick ribs and discard the ribs. Rinse the leaves thoroughly under cold water, shake off excess water, and thinly slice the leaves crosswise.
7. Add Kale and Chicken: Stir the sliced kale and shredded chicken into the pot. Continue simmering, stirring occasionally, until the kale brightens and the chicken warms through, about 4 minutes.
8. Finish Soup: Remove the pot from heat. Squeeze the juice of the lemon carefully to avoid seeds falling in. Season the soup with the remaining 2 tsp of kosher salt or to taste, and stir to combine.
9. Serve: Divide the soup among bowls. Drizzle each serving with the reserved garlic-chile oil. Tear fresh dill over the top and finish with freshly ground black pepper to taste.

Notes

• You can double or triple the garlic-chile oil recipe to have extra on hand for other dishes or additional heat.
• Use short grain rice for a creamier texture; however, other types can be substituted with a slight change in texture.
• Adjust the red pepper flakes amount to control the spice level in the garlic oil.
• Kale can be substituted with other hearty greens like Swiss chard or spinach, but adjust cooking time accordingly.
• If preferred, chicken breast can be used but may yield leaner and less tender results.

Keywords: chicken soup, garlicky chile oil, Tuscan kale soup, chicken and rice soup, spicy garlic oil soup