Chicken and Rice Soup with Garlicky Chile Oil

Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.

Heat ¼ cup plus 2 tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

Cook onion in garlic oil in pot over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

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.

Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear dill sprigs over, then top with a few grinds of black pepper.