Chicken and Rice Soup with Homemade Chili Garlic Oil

This recipe is adapted from a Basically one. If you haven’t checked them out — definitely do! I adapted it to be more quarantine friendly.

Best for: when you feel under the weather or chilly, but don’t want the basic chicken noodle to perk you up! This chilly oil has a ZING to it.

Ingredients:

• 1 trimmed leek or 1 small onion
• 6 cloves of garlic
• ¼ cup plus 2 Tbsp. vegetable oil
• 2 tsp. red chili flakes
• 8 cups water
• 1 lbs chicken breast
• 1/2 tbs garlic powder
• 1 cup brown rice
• 2 handfuls Tuscan kale
• 1 cup frozen peas
• 2 cups frozen corn
• Salt and pepper

Directions:

1. Prep first! Mince your garlic. Chop your onion/ leek. Keep separate.
2. Add oil to a large soup pot. Heat up for one minute, then add the garlic. Stir till cooked – about 3 minutes. Transfer to a small dish, and then put back 1 tbs of the oil to the pot. Add the chili flakes to the small dish with garlic oil.
3. Add leek/ onion to oil in the soup pot. Cook for ~5 min, stirring frequently.
4. Pour in 8 cups of water, then rice, then chicken. Sprinkle some salt and the ginger powder. Bring to a boil, then simmer for ~20 min. Monitor your chicken – once it’s cooked, pull it (mine took 10 min).
5. Remove chicken (keep rest of broth simmering) and shred using two forks. Add back into soup with peas, corn, and kale. Cook for 2-4 min, then serve with the chili garlic oil (on each bowl).