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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: : -

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.

6 servings

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