Alex's Rice Soup

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.