Golden Garlic Chicken and Rice Soup

Warm up with a comforting bowl of Chicken and Rice Soup with Crispy Garlic Butter. This hearty soup is perfect for those chilly days when you need a bit of warmth and nourishment. With tender chicken, wholesome rice, fresh spinach, and a crispy garlic butter topping, this soup is sure to become a favorite.

Ingredients:

  • 1/4 cup butter
  • 6 cloves garlic, sliced thinly
  • 1 onion, diced
  • 1/2 teaspoon thyme
  • 1 teaspoon red pepper flakes (optional)
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 cup rice (or rice blend)
  • 4 cups baby spinach
  • 1/4 cup Parmigiano Reggiano (Parmesan), grated
  • 1 tablespoon lemon juice (optional)
  • Salt and pepper to taste
  • 2 green onions, thinly sliced (optional)

Instructions:

  1. Prepare the Garlic Butter:
    • In a large pot, melt the butter over medium heat.
    • Add the thinly sliced garlic and cook until golden brown and crispy, about 2-3 minutes.
    • Use a slotted spoon to remove the garlic chips from the pot and set them aside on a paper towel to drain. Leave the garlic-infused butter in the pot.
  2. Cook the Aromatics:
    • In the same pot with the garlic-infused butter, add the diced onion and cook until it becomes translucent, about 5 minutes.
    • Add the thyme and red pepper flakes (if using) and cook for another minute.
  3. Prepare the Soup Base:
    • Pour in the chicken broth and bring it to a boil.
    • Add the boneless, skinless chicken thighs (or breasts) to the pot. Reduce the heat to a simmer and cook until the chicken is cooked through, about 20 minutes.
  4. Cook the Rice:
    • Once the chicken is cooked, remove it from the pot and set aside to cool slightly.
    • Add the rice (or rice blend) to the pot and cook until the rice is tender, about 15-20 minutes.
  5. Shred the Chicken:
    • While the rice is cooking, shred the cooked chicken into bite-sized pieces.
  6. Combine and Finish:
    • Once the rice is cooked, return the shredded chicken to the pot.
    • Stir in the baby spinach and cook until wilted, about 2-3 minutes.
    • Add the grated Parmigiano Reggiano and stir until melted and well combined.
    • If desired, add the lemon juice and season with salt and pepper to taste.
  7. Serve:
    • Ladle the soup into bowls and top with the crispy garlic chips.
    • Garnish with thinly sliced green onions if desired.

Conclusion

This Chicken and Rice Soup with Crispy Garlic Butter is a delightful and nourishing dish that combines the savory flavors of chicken and rice with the freshness of spinach and the crunch of garlic chips. It’s perfect for a cozy meal at home and will leave you feeling warm and satisfied. Enjoy each comforting spoonful!

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