Chicken and Rice Soup with Crispy Garlic Butter

*Ingredients*

1/4 cup butter
6 garlic cloves, thinly sliced ​​
1 onion, diced
1/2 teaspoon thyme
1 teaspoon red pepper flakes (optional)
6 cups chicken broth
1 pound boneless, skinless chicken thighs (or breasts)
1 cup rice (or rice mixture)
4 cups baby spinach
1/4 cup Parmigiano Reggiano (Parmesan), grated
1 tablespoon lemon juice (optional)
Salt and pepper to taste
2 green onions, thinly sliced ​​(optional)

Instructions:

Melt butter in a large saucepan over medium heat, add garlic and cook until garlic is crispy and golden brown and butter is lightly browned before adding the garlic and all but 1 tablespoons of butter.
Add the onion to the pan and cook with the remaining butter until softened, about 5 to 7 minutes. Add the thyme and red pepper flakes and cook until fragrant, about a minute.
Add broth, chicken and rice, bring to a boil, reduce heat and simmer until rice is tender and chicken is cooked through, about 20 minutes. Remove the chicken and shred or dice it before adding it back into the soup.Add the spinach and Parmesan and cook until the spinach is wilted and the cheese has melted into the soup, about 2-3 minutes. Add the lemon juice and season with salt and pepper.
Serve garnished with spring onions, crispy fried garlic and browned butter, with additional Parmesan if desired.
Enjoy it 🤗