Sizzling Rice Soup

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  • 8 cups College Inn® Chicken Broth 99% Fat Free
  • 1 cup uncooked long grain rice
  • 2 cups cubed cooked chicken
  • 2 cups sliced fresh mushrooms
  • 1/4 cup chopped green onions
  • 1 can bamboo shoots, drained
  • 1 can sliced water chestnuts, drained
  • 4 chicken bouillon cubes
  • 1/2 teaspoons garlic powder
  • 1 package frozen peas
  • 1/4 cup canola oil


  1. Cook rice according to package directions. Spread on a greased 15 x 10 x 1-inch baking pan.
  2. Bake at 325 degrees F for 2 hours or until dried and browned, stirring occasionally; set aside.
  3. Combine broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder in a large soup kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  4. Add peas; cook for 15 minutes.
  5. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed.
  6. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Prep Time: 2 hr 30 min | Cook Time: 1 hr 15 min | Makes 10 servings

Nutrition Information (Amount Per Serving): Calories: 191 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 21 mg Sodium: 1043 mg Total Carbohydrates: 20 g Fiber: 2 g Protein: 12 g

Recipe and photo used with permission from: College Inn®/©Del Monte Corporation

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