Chinese Chicken And Rice Soup (Food Network)

 

 
A great soup for the winter
 
 
 

A wonderful cold worked it’s way through our house not too long ago, so I had soup on the mind.

 

I had already made some yummy Homemade Chicken Noodle soup, and was looking for a fun twist on that comfort food.

 

The Food Network magazine had this beauty in it’s soup section and I knew I had found what I was looking for. Wow this soup was easy and loaded with healthy protein and veggies. Did I mention it only took about 20 minutes to make! The girls and I loved it! My poor vegetarian Darryl had to be left out of this one….. :( Hope you enjoy!

XO Corey

 
 Serves 4

Here is what you need:

- 4 large eggs
- salt and pepper
- 2 tbsp peanut or vegetable oil
- 1/2 cup chopped tomatoes
- 1/4 cup of chopped green onion
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 1 cup shredded rotisserie chicken, skin removed
- 4 cups of baby spinach
- 1.5 cups cooked rice (white, brown or wild)
- 3 cups water
- 4 cups low sodium chicken broth

 

1. Whisk the eggs with a pinch of each of salt and pepper in a small bowl. 

 
2. Heat oil in a wok or large saucepan over high heat.
3. Add the eggs and cook, undisturbed, until bubbled form on the surface and the bottom is set (about 1 minute)
4. Add the tomatoes.
5. Cook stirring gently to break up the eggs, until the tomatoes begin to soften (2-3 minutes)
6. Add the chicken broth, water, onions, sesame oil, soy sauce and 1 tsp salt. Partially cover and simmer 5 minutes.
7. Stir in chicken, spinach and rice and warm through. Season with salt and pepper. 
Soups on!













 




 

 
Chinese Chicken And Rice Soup (Food Network)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • - 4 large eggs
  • - salt and pepper
  • - 2 tbsp peanut or vegetable oil
  • - ½ cup chopped tomatoes
  • - ¼ cup of chopped green onion
  • - 1 tbsp sesame oil
  • - 2 tsp soy sauce
  • - 1 cup shredded rotisserie chicken, skin removed
  • - 4 cups of baby spinach
  • 1.5 cups cooked rice (white, brown or wild)
  • - 3 cups water
  • - 4 cups low sodium chicken broth
Instructions
  1. Whisk the eggs with a pinch of each of salt and pepper in a small bowl.
  2. Heat oil in a wok or large saucepan over high heat.
  3. Add the eggs and cook, undisturbed, until bubbled form on the surface and the bottom is set ( about 1 minute)
  4. Add the tomatoes.
  5. Cook stirring gently to break up the eggs, until the tomatoes begin to soften ( 2-3 minutes)
  6. Add the chicken broth, 3 cups of water, onions, sesame oil, soy sauce and 1 tsp salt. Partially cover and simmer 5 minutes.
  7. Stir in chicken, spinach and rice and warm through. Season with salt and pepper.

Comments

  1. Thanks so much for the tip that my links was down. And, thanks for another delicious recipe!

  2. Looks delicious and I’ve got everything on hand! I can’t wait to give it a try.

  3. No problem Karyn!
    Jen, if you give it a try, please come back and let us know how it turned out!

  4. YAY! Another recipe to use up rotisserie chicken leftovers. Thanks for sharing.

  5. Hahahaha… Rachel, that is EXACTLY why I tried this recipe. I love finding new uses for leftovers.

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