Leftover Chicken & Rice Soup

Ingredients

  • 1 small onion
  • 6 garlic cloves
  • 1/2 cup white rice
  • 6 tbsp vegetable oil
  • 2 tsp crushed red pepper flakes
  • 500g skinless, boneless chicken
  • 2 1/2 tsp kosher salt
  • 1 large bunch Tuscan kale (optional)
  • Juice from 1 lemon
  • Freshly ground black pepper, divided

Preparation

  • Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse rice in a fine-mesh sieve until water runs clear.
  • Time to make the garlic-chilli 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 heatproof bowl, leaving 1 tablespoon garlic oil in the pot. Stir in the crushed red pepper flakes into the garlic oil in bowl and set aside.
  • Add the onion to the 1 tablespoon of garlic oil that remains in the saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some colour, for 4-5 minutes.
  • Pour in 8 cups water and stir to combine. Stir in leftover rice, chicken thighs and 1 teaspoon 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 the chicken to a plate and set aside until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will help concentrate the flavour of the broth).
  • Strip kale leaves off of thick centre ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
  • Add kale and shredded chicken to the pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through for about 3-4 minutes.
  • Remove pot from heat. Add a splash of lemon juice, season with salt (to taste), and stir to combine.
  • Divide soup among bowls. Drizzle your delish garlic-chilli oil and add some freshly ground black pepper.