Photo: Chinese Chicken and Rice Soup Recipe
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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By 4realcookin
San Francisco
on April 30, 2013
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Made this last week and it was really tasty. I'm all about fast and good recipes. I didn't have scallions so I used Leeks (Leeks are my fave for soups anyway. I cooked the Leeks and tomatoes together in some Olive oil and the sesame oil. I used 2 Jumbo eggs instead of 4 Large. Plus, I cooked the eggs in a separate skillet adding them to the soup mixture with the chicken. Now, I wouldn't call this soup the most authentic Chinese soup and it is definitely lacking in taste, so I added more salt as the other reviewers had mentioned. The BIG thing that was a game changer for the soup was when I added - Oyster Sauce! Yes, Oyster Sauce! That made the soup taste authentic and gave it plenty of flavor. I probably added a little over 3 tablespoons, but I would definitely add it according to your tastebuds. The Oyster sauce already has soy sauce and a little bit of sugar in it so it gives the soup the thing that it is missing without you adding any more salt or soy sauce to the soup.
By LauraAshley1
on February 26, 2013
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Made this tonight. So delicious! I did have to add way more salt than the recipe suggested as another reviewer suggested (and NOT low-sodium broth. I also used a good bit of pepper to taste. I served it with crispy rice noodles on top and steamed edamame on the side. Will definitely make again.
By jtross75
on November 24, 2012
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Made this tonight as directed. I used grape tomatoes and brown rice as that was what I had. I was not sure about the eggs, as I don't like egg drop soup but this smelled and tasted delicious...just like a good Chinese restaurant! I used a bunch of scallions, as directed and thought this gave the soup great flavor, not bland at all. I did not notice any "egg" taste, just good flavor and texture. Nice way to get your protein, starch and veggies all in one dish. I will definitely make this again!
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