READY IN: 35mins


  • 1smallonion
  • 6garlic cloves
  • 23 cupwhite rice, preferably short grain
  • 14 cupolive oil
  • 2tablespoonsolive oil
  • 2teaspoonscrushed red pepper flakes
  • 8cupschicken stock (or water if preferred)
  • 1lbboneless skinless chicken thighs
  • 2 12 teaspoonskosher salt, divided
  • 4cupsspinach
  • 1lemon
  • 3sprigsdill
  • 12 teaspoonfresh ground black pepper (to taste)

    Serving Size: 1 (716) g

    Servings Per Recipe:4

    Calories: 628.2

    Calories from Fat 277 g 44 %

    Total Fat 30.9 g 47 %

    Saturated Fat 5.5 g 27 %

    Cholesterol 108.8 mg 36 %

    Sodium 2266.2 mg 94 %

    Total Carbohydrate48.2 g 16 %

    Dietary Fiber 2.5 g 10 %

    Sugars 9 g 36 %

    Protein 38.1 g 76 %


  • Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
  • Heat ¼ cup plus 2 Tbsp. olive oil in a large saucepan over medium. 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, so take it out once it’s a bit golden. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 teaspoons crushed red pepper flakes into garlic oil in bowl; set aside.
  • 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.
  • Pour in 8 cups stock and stir to combine. 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. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
  • Transfer chicken to a plate and sShred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
  • Add spinach and shredded chicken to pot. Continue to simmer, stirring occasionally, until spinach is bright green and chicken is warmed through, about 2 minutes.
  • Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 teaspoons salt (or more to taste), and stir to combine.
  • Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
  • Source: Read Full Article