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Alex's Rice Soup


"Came up with recipe when low on cooking supplies and wanted soup. Enjoy!"
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40 m servings 270 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 270 calories; 4.9 g fat; 33.2 g carbohydrates; 21.3 g protein; 46 mg cholesterol; 736 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 t...