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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/chicken-and-rice-soup-with-garlicky-chile-oil-recipe/