Chinese Chicken and Rice Soup

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  • Level: Easy
  • Total: 25 min
  • Prep: 16 min
  • Cook: 9 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  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.