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Chicken and Rice Soup with Garlicky Chile Oil
This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.
331
13,780
9,100
430
CALORIES
$1.47
PER SERVING
Ingredients
11 INGREDIENTS
4 SERVINGS
2/3 cup white rice
2 tsp crushed red pepper flakes
1 bunch tuscan kale
1 whole lemon
2 1/2 tsp kosher salt
divided
1 small onion
3 sprigs fresh dill
6 cloves garlic
1 lb boneless chicken thighs
1/4 cup vegetable oil
freshly ground black pepper
Directions
30 STEPS
View Directions on Bon Appétit
Health Info
Macros
36g
CARBS
20g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What ingredients do I need to make Chicken and Rice Soup?
Do I need to cook the chicken before adding it to the soup?
What type of rice should I use for Chicken and Rice Soup?
Can I use frozen vegetables in my soup?
How long should I cook the soup for?
How can I thicken my soup?
How do I store leftovers?
Can I add other ingredients to my soup?
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