Sizzling Rice Soup

By kannenk

191 calories per serving
2g fiber
12g protein

Ingredients

• 1 cup uncooked long grain rice
• 8 cups chicken broth
• 2 cups cubed chicken
• 1/4 cup green onion
• 1 cup shredded carrots
• 2 cups pea pods
• 1 cup sliced onion
• 4 chicken bouilon cubes
• 1/2 tsp garlic powder
• 1/4 cup olive oil

Preparation

Step 1

1. Cook rice according to package directions. Spread on a greased 15-in x 10-in x 1-in baking pan. Bake at 325 degrees for 2 hours or until dried and browned, stirring occasionally; set aside.

2. In a large soup kettle or Dutch oven, combine the broth, chicken, onions, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

3. Add peas and carrots; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.