Tags: chicken - dinner - soup - GF - GF chicken - GF dinner - GF soup
Active Time: 45 minutes
Passive Time: 30 minutes
Serves: 4

Creamy, spicy, garlicky soup

Bon Appetit

• Vegetable oil: 1/4 cup + 2 tbsp
  
  
• Garlic: 6 cloves, thinly sliced
  
  
• Red pepper flakes: 2 tsp
  
  
• Onion: 1 small, finely diced
  
  
• White rice: 2/3 cup, preferably short grain, rinsed and drained
• Chicken thighs: 1 lb, boneless/skinless
• Kosher salt: 2 1/2 tsp, divided
  
  
• Tuscan kale: 1 large bunch
  
  
• Lemon: 1
• Pepper: to taste

• Double the garlic chile oil if you want, it's good on everything

1. Make the garlic chile oil: heat vegetable oil in a large saucepan over medium heat. 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. Transfer to a small bowl, leaving 1 tbsp of the oil in the pot. Stir red pepper flakes into the bowl and set aside
2. Add onion to the 1 tbsp of garlic oil still in the pot. Cook over medium heat until onion is translucent and beginning to take on some color, about 5 minutes
3. Pour in 8 cups of water, stir in rice, 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
4. Transfer chicken to a plate and let sit until cool enough to handle. Shred with two forks. Continue to simmer soup while prepping the rest of the ingredients
5. Strip kale leaves off center ribs and discard the ribs. Rinse kale thoroughly in cold water then thinly sliced the leaves crosswise
6. Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 5 minutes
7. Remove pot from heat. Squeeze in lemon juice, season with 2 tsp salt and pepper to taste. Stir to combine
8. Divide among bowls. Drizzle with garlic chile oil and more black pepper