Chicken and Rice Soup with Garlicky Chile Oil

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Photo Credit:Bon Appétit

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

Would be great if you listed the amount of calories per serving.
Anonymous
Rhode Island
10/20/2020
um where is the actual recipe? Am I crazy? I have made this many times and love it but have not committed to memory….
Anonymous
Brooklyn
10/13/2020
To Anonymous asking about the rice: It shows up in step four, but it’s not in bold like many of the other ingredients. Add it when you add the water.
cheflo2
Seattle
9/15/2020
Help! I see the prep to rinse the rice, but where does it show back up in the recipe? I feel blind and dumb, but I’m missing where it’s added to the soup!
Anonymous
Oakland, CA
9/11/2020
This is a new family favorite! After reading the other reviews I decided to sub the water for 6 cups of chicken broth and 2 cups of water. I really liked the chili oil however mine was not the same in color as the pictures. If you want to skip on making the chili oil I would recommend picking up garlic chili oil at a grocery store or asian food market. Overall, I think that the soup can be easily modified to whatever your flavor interests are. You can add extra lemon juice so it’d be more similar to avgolemono or you can throw in other ingredients to your liking.

Super delicious!!
TaylerSL
Tacoma, WA
7/18/2020
This soup is easy and delicious! It’s hearty but fresh, and very flavorful. After reading the reviews first, I made a couple of edits to the recipe. Using what I had in my cabinets, in place of the water, I used 4 cups of chicken broth and 4 cups of veggie broth. I also added a heavy splash of whole milk at the very end — heavy cream would’ve been better, but it was still a nice touch. Serve it with a side of fresh, lightly toasted rustic bread. And don’t skimp on the garlic chili oil… it really ties the dish together.
connorthebruce
San Francisco, CA
7/11/2020
I am obsessed with this soup, it is so flavorful and has a wonderful congee like texture (definitely some inspiration there). The only change I make is I use chicken broth in place of most if not all of the water. I’ve made this with regular kale, Tuscan kale, boneless thighs, bone in thighs basically whatever I have on hand and it has always been amazing. Make extra garlic oil!! The crunchys are the best. I think this is the first time I had had dill in a non pickle setting and it was amazing. I make this like once a week
Lindaayalex

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