Skip to main content New<> this month
Get the Allrecipes magazine

Alex's Rice Soup

Rated as 3 out of 5 Stars

"Came up with recipe when low on cooking supplies and wanted soup. Enjoy!"
Added to shopping list. Go to shopping list.


40 m servings 260
Original recipe yields 6 servings


{{model.addEditText}} Print
  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: 260 calories; 4.5 32.6 20.6 43 96 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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...