Asian chicken and rice soup

This delicious Asian soup is packed full of flavours to warm you from the inside out, plus tender chicken and soft rice to keep you fueled for longer.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Asian chicken and rice soup
  • 1 tablespoon vegetable oil
  • 1 red onion, cut into thin wedges
  • 2 clove garlic, crushed
  • 3/4 cup long-grain white rice
  • 2 large chicken stock cubes
  • 500 gram packet frozen asian mixed vegetables
  • 2 cup shredded cooked chicken
  • 2 tablespoon soy sauce
  • 1/4 cup finely chopped coriander, plus extra leaves, to serve
  • 8 centimetre (2l) water


Asian chicken and rice soup
  • 1
    Heat oil in a saucepan over moderate heat. Add onion and garlic; cook and stir for 3 minutes. Add rice; cook and stir for 2 minutes. Add crumbled stock cubes and water. Bring to a simmer. Simmer for 15 minutes or until rice is tender.
  • 2
    Stir in vegetables, chicken and soy sauce. Simmer for 5 minutes or until vegetables are heated. Stir in coriander. Serve topped with extra coriander.


We used a frozen vegetable mix: broccoli, red capsicum, sugar snap peas and yellow beans. You'll need 1/2 barbecued chicken for this recipe. You could use thin egg noodles instead of rice.

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