Chicken and Rice Soup

I love this Chicken and Rice Soup, which was suggested to me by a friend on Twitter after I was given a giant bag of rice last year. But the way the original recipe was formatted and written at Bon Appetit (with autoplay video links, ugh!) made me crazy. So I’ve re-written it with some small changes (I hate kale, so I sub in spinach). I find the soup base itself a nice substantial chicken soup, but the garlic oil makes it addictive, and I always double that part of the recipe, at least. The rice does sometimes break down into mush, but I don’t mind that – it just adds to the texture of the broth.

Some people describe this as an inadequate Congee, which is probably not wrong, but it’s become one of my staples – I make it every other week or so. It freezes really well, and the spicy garlic oil is delicious on other things as well!

Chicken and Rice Soup

Ingredients

4-5 SERVINGS

• 1 onion
• 6 garlic cloves
• 8 cups chicken stock
• ⅔ cup white rice
• ¼ cup plus 2 tbsp olive oil
• 2tsp. crushed red pepper flakes
• 1lb. skinless, boneless chicken thighs
• 1 tsp. salt
• 1 large bunch baby spinach
• 1 lemon
• 3 sprigs dill
• Freshly ground black pepper

Directions

1. Make the chili-garlic oil (You may want to double this because it’s really good): Peel and thinly slice 6 garlic cloves.
2. Heat ¼ cup plus 2 tbsp olive oil in a large saucepan over medium.
3. 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.
4. Transfer to a small heatproof bowl, leaving 1 tbsp garlic oil in pot.
5. Stir 2 tsp crushed red pepper flakes into garlic oil in bowl; set aside.
6. Make the soup: Peel and finely chop 1 small onion. Set aside.
7. 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.
8. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
9. Pour in 8 cups chicken stock and stir to combine.
10. 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.
11. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
12. Transfer chicken to a plate and let sit until cool enough to handle.
13. Shred meat with two forks.
14. Add spinach and shredded chicken to pot.
15. Continue to simmer, stirring occasionally, until chicken is warmed through, about 5 minutes.
16. Remove pot from heat. Squeeze in lemon juice, season with salt to taste, and stir to combine.
17. Divide soup among bowls. Drizzle with reserved garlic-chile oil. Top with fresh dill and black pepper.