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


Recipe Summary

15 mins
25 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

260 calories; protein 20.6g 41% DV; carbohydrates 32.6g 11% DV; fat 4.5g 7% DV; cholesterol 42.9mg 14% DV; sodium 95.9mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
This had virtually no flavor whatsoever. I made as written originally knowing that I would be adding some things but wanted to review it as written. I had a package of Knorr chicken fried rice that I tossed in and this boosted the flavor a ton. At that point I had the Asian feel going on and threw in a splash of sesame oil and topped it with scallions and it was a big hit. Read More