Sizzling Soup

Name: Sizzling Soup
Ingredients: 1 cup long grain rice, cooked; 8 cups chicken broth; 2 cups cubed chicken, cooked; 2 cups sliced fresh mushrooms; 1/4 cup chopped green onions; 1 can (8 oz.) bamboo shoots, drained; 1 can (8 oz.) water chestnuts, drained; 4 chicken bouillon cubes; 1/2 tsp. garlic powder; 1 pkg. (10 oz.) frozen peas; 1/4 cup cooking oil

11 ingredients

9 steps

Ingredients

1 cup long grain rice, cooked
8 cups chicken broth
2 cups cubed chicken, cooked
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 oz.) bamboo shoots, drained
1 can (8 oz.) water chestnuts, drained
4 chicken bouillon cubes
1/2 tsp. garlic powder
1 pkg. (10 oz.) frozen peas
1/4 cup cooking oil

Directions

1

Spread cooked rice on a greased 15x10 baking pan.
2

Bake at 325F for 2 hours or until fried and browned, stirring occasionally; set aside.
3

In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder.
4

Cover and simmer for 1 hour.
5

Add peas; cook for 15 minutes.
6

Just before serving, heat oil in a skillet.
7

Fry rice in hot oil until it is slightly puffed.
8

Ladle soup into serving bowls.
9

Immediately spoon some hot rice into each bowl and it will sizzle.