| YIELD: 4SERVINGS | PREP TIME: ~5MINS | COOK TIME: ~25MINS |
Having just the golden chicken soup is too ordinary? Let's try out the Garlic & Cheese Chicken Soup Rice Soup recipe! Ready in 30 minutes! Having a bowl of golden chicken soup with rice in winter is simply heart-warming and warding off the cold. The recipe is easier than you think, and you only need one pot to make it~
Cooking Wares &Ingredients Preparation
-
Instant Pot
- Pan & Soup Pot (to replace instant pot)
- 1 lb. (450g) skinless, boneless chicken thighs
- 1 small onion, minced
- 6 garlic cloves, sliced
- 2 tablespoons butter
- 2 teaspoons crushed red pepper flakes
- 1 teaspoons kosher salt, divided
-
2/3 cup white rice
- may use cooked rice instead, to replace instant pot
- 2 packs of Broth's Golden Chicken Soup
- 3 cups spinach leaves
- 1/4 cup grated parmesan cheese
- 1/4 cup grated parmesan cheese
- Juice of one lemon
- Freshly ground black pepper
Cooking Steps
Instant Pot Recipe
- Heat butter in the insert of your Instant Pot in saute mode. Add sliced garlic and cook for 3–5 minutes until golden brown. The garlic will continue to cook and darken slightly after it’s off the heat. Transfer to a small bowl, leaving one tablespoon garlic oil in the insert. Stir 2 teaspoons crushed red pepper flakes into the melted garlic butter and set aside.
- Cook onion in garlic oil in the insert of the Instant Pot, still on saute mode, stirring occasionally until onion is translucent and beginning to take on some color, about 3-5 minutes.
- Stir in rice and give a quick stir to coat rice with onion and butter. Add chicken, a pinch of salt, and pour in BROTH's Golden Chicken Soup and stir to combine. Close the lid and cook on pressure mode for 20 minutes.
- Do a quick release after 20 minutes and, using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Keep the Instant Pot on reheat mode while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
- Add spinach, parmesan and shredded chicken to the insert. Continue to reheat, stirring occasionally, until spinach is wilted, cheese is combined and chicken is warmed through, about 4 minutes.
- Squeeze in lemon juice, season with salt if needed, and stir to combine. Divide the Instant Pot chicken and rice soup among bowls. Drizzle with the reserved garlic-chili butter (reheat quickly if necessary to melt butter), then top with a few grinds of black pepper. Enjoy!
無壓力鍋食譜 Non-Instant Pot Recipe
- Heat butter in the pan. And then add the sliced garlic , cook for 3–5 minutes until golden brown. The garlic will continue to cook and darken slightly after it’s off the heat. Transfer to a small bowl, leaving one tablespoon garlic oil in the insert. Stir 2 teaspoons crushed red pepper flakes into the melted garlic butter and set aside.
- Cook onion in garlic oil in the insert of the Instant Pot, still on saute mode, stirring occasionally until onion is translucent and beginning to take on some color, about 3-5 minutes.
- Stir in the cooked rice and give a quick stir to coat rice with onion and butter. Add chicken, a pinch of salt, and pour in BROTH's Golden Chicken Soup and stir to combine. Close the lid and cook in low heat for 30~40 minutes.
- Do a quick release after 30 minutes and, using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Keep the Soup Pot on low heat while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
- Add spinach, parmesan and shredded chicken to the insert. Continue to reheat, stirring occasionally, until spinach is wilted, cheese is combined and chicken is warmed through, about 4 minutes.
- Squeeze in lemon juice, season with salt if needed, and stir to combine. Divide the Instant Pot chicken and rice soup among bowls. Drizzle with the reserved garlic-chili butter (reheat quickly if necessary to melt butter), then top with a few grinds of black pepper. Enjoy!
