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Photo of Fragrant chicken and rice soup by WW

Fragrant chicken and rice soup

Total Time
45 min
20 min
25 min
Using a combination of brown, red and wild rice add tasty texture to this flavoursome soup.


Salt reduced chicken stock

4 cup(s)

Star anise

3 individual

Red onion

1 medium, havled

Fresh ginger

2 tbs, thinly sliced

Skinless chicken breast

300 g, thinly sliced

Snow peas

150 g, halved diagonally

Uncle Ben's Express Rice Rice, Brown, Red and Wild Medley, Microwaveable

250 g

Bok choy

2 bunch(es), coarsely chopped

Bean sprouts

1 cup(s), (80g)

Green shallot(s)

3 individual, thinly sliced

Fresh red chilli

1 whole, thinly sliced

Fresh basil

½ cup(s), Thai variety, leaves


  1. Place stock, star anise, onion, ginger and 1 cup (250ml) water in a large saucepan over medium heat. Bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes. Strain stock and discard solids. Return stock to pan and bring to the boil.
  2. Add chicken, snow peas and rice to stock mixture. Reduce heat and simmer, uncovered, for 2 minutes or until chicken is just cooked through. Add bok choy and sprouts and simmer, uncovered, for 1 minute or until just wilted.
  3. Sprinkle soup with shallots, chilli and basil to serve.


TIP: You can use microwave brown rice instead of rice medley.