Lemony chili chicken and rice soup

What you’ll need

• ¼ cup olive oil
• 5 cloves garlic, thinly sliced
• Juice of 1 lemon
• 2 tsp red pepper flakes
• 1 medium onion, finely chopped
• 150g white rice
• 1 kg Cocorico chicken breasts
• 3 cups spinach
• 2 parsley sprigs

How to make it

1. To make the lemony chili oil, heat ¼ cup of olive oil in a saucepan over medium heat. Place in the sliced garlic and sauté until golden. Remove from the heat and place in a heat-proof bowl. Add in the juice of 1 lemon and the red pepper flakes.
2. Add the onions to the saucepan and drizzle in 1 tsp of olive oil. Swirl the onions until slightly golden. Add in 2 liters of water along with the rice and chicken breasts. Bring the water to a boil, then reduce to a simmer. The chicken should take 20 minutes to cook.
3. Once cooked through, remove the chicken from the saucepan and place on a cutting board. Shred the chicken with a knife and fork.
4. Add the chicken back to the saucepan along with the spinach. Add 1 tbsp of sea salt. Simmer for 5 minutes.
5. Remove from heat and divide the soup into bowls. Drizzle each bowl with the lemony chili oil. Garnish with parsley sprigs.