Quick Chinese Chicken and Rice Soup

Need a quick way to use up some cooked chicken? Do you have a container of leftover rice from the local Chinese joint in your refrigerator? If so, you can throw this soup together in less than 30 minutes.

Quick Chinese Chicken and Rice Soup

I wanted to try this recipe, but I was afraid it wouldn’t be enough of a meal on its own. I was wrong. The Grillmaster, who is currently dieting, was amazed at how full he felt after inhaling a bowl of this soup. He said the only thing it lacked was crunch.

If you’ve been sick with the creeping crud that’s been making the rounds, try this recipe. It’s easy enough to prepare and chicken soup cures everything, you know.

Quick Chinese Chicken and Rice Soup
Leftover chicken plus leftover rice yields a protein-rich soup in less than 30 minutes
Recipe type: Soups & Stews
Serves: 4
  • 2 large eggs
  • ½ cup egg substitute
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon peanut or vegetable oil
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 4 to 5 scallions, thinly sliced
  • 1 tablespoon sesame oil
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 1 cup shredded cooked chicken breast
  • 3 cups baby spinach, stems removed
  • 1 cup cooked rice (any type)
  1. In a small bowl, beat eggs, egg substitute, a pinch of salt and a few grinds of pepper. Heat oil in a large (4 quart) saucepan over medium-high heat. Add eggs and cook, without stirring, until bottom is set, about a minute. Break up eggs into bite-sized portions, leaving them in the pan.
  2. Add chicken broth, water, scallions, sesame oil and tamari/soy sauce. Bring to a boil, then reduce heat, partially cover and simmer for about 5 minutes.
  3. Stir in the chicken, spinach and rice until everything has warmed up. Season with salt and pepper.
You can make this recipe with 4 eggs total and skip the egg substitute. Fat and cholesterol in the recipe will increase.

If you are watching your Sodium intake, make sure you use low-sodium chicken broth (or homemade), low-sodium tamari/soy sauce, and you may want to skip the added salt.

If you are watching your Cholesterol, you may want to replace the 2 eggs with ½ cup egg substitute and/or reduce the amount of chicken.
Nutrition Information
Calories: 255 Fat: 12g Saturated fat: 2g Carbohydrates: 15g Sugar: 1g Sodium: 834mg Fiber: 1g Protein: 22g Cholesterol: 133mg

Interested in more soup recipes? Check out La Cocina de Leslie – her Food of Month theme for January is soup. In addition, The Law Student’s Cookbook’s Pantry Party is featuring soup recipes this month.


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