Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin ,Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin

Chicken and Rice Soup

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Prep: 16 min
  • Cook: 9 min
  • Yield: 4 servings
  • Nutrition Info
Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.

Ingredients

Directions

  1. 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.
  2. 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.
  3. Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.