Chicken and Rice Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 417
- Total Fat
- 22 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 297 milligrams
- Sodium
- 1282 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Total: 25 min
- Prep: 16 min
- Cook: 9 min
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.