Alex's Rice Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 (16 ounce) package boneless, skinless chicken breasts, cut into pieces
2 cups instant rice
2 cups boiling water
4 cups chicken broth
1 (10 ounce) package frozen peas

Nutrition Info

260.2 calories
carbohydrate: 32.6 g
cholesterol: 42.9 mg
fat: 4.5 g
fiber: 2.6 g
protein: 20.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 95.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove from heat and shred chicken.

  2. Combine rice and boiling water in a saucepan, cover the saucepan with a lid, and let sit until rice is tender and water is absorbed, about 5 minutes.

  3. Place peas in a microwave-safe dish and microwave until heated through, 2 to 5 minutes.

  4. Stir chicken broth, shredded chicken, rice, and peas together in a pot, bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

Came up with recipe when low on cooking supplies and wanted soup. Enjoy!

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