Chinese Chicken and Rice Soup

Total Time:
25 min
Prep:
16 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons peanut or vegetable oil
  • 2 large tomatoes, halved and thinly sliced
  • 4 cups low-sodium chicken broth
  • 1 bunch scallions, sliced
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 1 cup shredded rotisserie chicken, skin removed
  • 4 cups baby spinach
  • 1 1/2 cups cooked rice (white, brown or wild)
Directions

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Per serving: Calories 417; Fat 22 g (Saturated 5 g); Cholesterol 297 mg; Sodium 1,282 mg; Carbohydrate 27 g; Fiber 3 g; Protein 29 g

Photograph by Antonis Achilleos


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