Chicken and Rice Soup with Garlicky Chile Oil

Okay, call this recipe what it is: Congee. I did sway on two things: I replaced the water with chicken stock and only used 5 cups. And I used leftovers from a roasted chicken (instead of boiling chicken thighs) days ago for more flavor (I would guess a rotisserie chicken would work great). I cannot imagine it any other way and would highly recommend trying these easy substitutions. I threw in the rice once I added the chicken stock. Be very careful about browning the garlic, pull it off once it's slightly brown and I mean slightly. It will keep cooking in the bowl and results in burned garlic if you aren't careful.

Raleigh, NC02/20/19

I made the rice congee version , with Chinese cabbage instead , absolutely fantastic!!!!

InigoFrance/ spain02/20/19

I absolutely loved this!! A good soup for a cozy rainy day! I think next time I would maybe do 4 cups chicken broth and 4 cups water to make it a bit more savory. Probably over cooked the garlic definitely undercook before you pour it back into the heat safe bowl.

Anonymous02/19/19

Hello Anonymous, Regarding the rice, please look at step 4: Pour in 8 cups water 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.

lolo65402/19/19

Wow!! Extremely satisfying! Took 1/2 the batch and left out extra garlicky oil for my kids + crunchy baguette and put out amazing Sunday night dinner. A real crowd pleaser! (And kudus for making extra drizzle to add sizzle!) Colleen Burns, Boston, MA

colleenbb3221Boston, MA02/19/19

If you're wondering when you add the rice, you do it when you add the chicken to the pot. The recipe does not mention this and you may be left rice-less!

Anonymous02/18/19

So delicious and comforting. A couple modifications I made: Used 2 small shallots instead of a white onion. Deglazed the browned onion pan with the juice of half a lemon. Seasoned the rice (I used brown and wild rice) in the onions, browned the chicken in the onions and then poured on unsalted chicken bone broth instead of water. It was so delicious and lemony and thick and spicy and perfect. 10/10 will make again.

Anonymous02/18/19

Will make again! I really like this, it’s simple and healthy. After reading the reviews I used chicken broth instead of water for added flavor. I also used 5 good size cloves of garlic in the oil. When serving I added a sprinkling of salt & pepper to the top. Comfort in a bowl!

KimZWAtlanta 02/18/19

I did a couple additions and substitutes — more chicken, low sodium chicken broth instead of water, and some aromatic veg with the onion (thinly sliced bunch carrots, five stalks of organic celery, one shallot). This was so flavorful, so simple, and a great winter-warmer meal. You can dress this recipe up a thousand ways; that makes it a success is my book.

cquilty02/18/19

Followed the recipe exactly, but it just didn't come out right -- diluted and kind of bland. Even the garlic chili oil, which smelled divine while it was infusing, wasn't anything to write home about. Maybe I'll try again next time with less water? At any rate, saved the leftovers, drained off the broth, and added soy sauce, furikake, and a sunny side up egg in the morning for a poor man's chicken congee, which wasn't bad.

jelfersLa Jolla, CA02/18/19

Qu: how could it be adapted to use brown rice instead?

New York02/18/19

Such a simple, lovely recipe! The soup itself is hearty and filling and feels like the ultimate comfort food - but unlike some more traditional soup/stew recipes, it's actually healthy. Best part is that the spice is optional, so if you're making it for friends/family who don't love spice, they can add their own. Definitely keeping this one in my repertoire for an easy, excellent dinner.

AnonymousSan Francisco02/18/19

This is such a delicious soup. Chicken-y, lemony goodness. Added a bit of salt to the chilli oil and it was next level.

AnonymousToronto02/17/19

I've made this before and so has my family for generations. Call it what it is - lugaw, arroz caldo, congee.

AnonymousToronto02/17/19

This recipe is super easy and SSSOOO good. I used a bit more chicken (1.6 lbs) because that’s what I had. The garlic chilli oil really makes this dish! It’s a comforting soup/porridge with a kick! Will definitely make again!

AnonymousNew York, NY02/17/19