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Chinese Chicken and Rice Soup Recipe

Chinese Chicken and Rice Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • 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.

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  • 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.

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  • 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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  • on September 05, 2012

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    Yummy. This was so good. I made it with homemade chicken broth. Make sure to add the tomatoes. I usually don't like cooked tomatoes but you don't even notice them and they add flavor.

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  • on August 01, 2012

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    I LOVED this soup! It tasted just like egg drop. Next time I will use two eggs instead one four.

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  • on April 15, 2012

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    This seemed like a strange combination of ingredients, but it was delicious. Even my 11 month old ate some!

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  • on January 17, 2012

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    This was a nice warming soup, but I found it to be very bland tasting...we added a little more soy sauce and also squirted a decent amount of Siracha hot sauce to it...other than that, I would make again.

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  • on January 06, 2012

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    I felt like it was a bit bland as directed, so I added a touch of dried cumin, dried coriander, and some black pepper. I also got more than 4 servings from the recipe, which was perfect. This made a great lunch to take to work - warm and hearty during a really busy season, and a great way to use up some leftover chicken. I dare say this would also be good with leftover turkey.

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  • on November 02, 2011

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    Super easy. Great weeknight meal with left overs for tomorrow. Needs WAY MORE salt. Probably use 2 or 3 eggs instead of 4 next time. Added a splash of rice wine vinegar also, sliced red jalapenos, ginger, and a little garlic also.

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  • on November 01, 2011

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    This soup was different than anything I've ever made and I really enjoyed it, as did my room mate. The flavors all worked well together. This was easy to make and didn't require any Chinese ingredients that I didn't already have on hand.

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