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Home » Main Dishes » Poultry » Quick Chinese Chicken and Rice Soup

Quick Chinese Chicken and Rice Soup

Posted by: Diabetic Foodie / Poultry, Soups & Stews / January 7, 2013

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By using leftovers, this quick Chinese chicken and rice soup can be ready in 15 minutes or less! It’s a high-protein, satisfying dish that is also quite tasty.

Quick Chinese Chicken and Rice Soup in a white bowl on a white serving plate

I’m always looking for good soup recipes that are easy to throw together on a busy weeknight. That’s why I love this quick Chinese chicken and rice soup that can be ready in 15 minutes or less!

This is the perfect recipe to make if you have leftover chicken and about a cup of cooked rice. Then the rest of this soup comes together in one pot on the stove.

Of course, chicken and rice are pretty easy to make if you don’t have any sitting in your fridge. They’re added to the soup last, so you could easily cook either while prepping the rest of the soup.

Either way, the result is a high-protein soup that is surprisingly hearty. It’s a delicious and satisfying dish that’s great to make when you’re short on time, energy, or both.

How to make quick Chinese chicken and rice soup

Whenever I have leftover chicken or rice, this recipe is my go-to for something easy and delicious!

Step 1: In a small bowl, beat together the eggs, egg substitute, a pinch of salt, and a few grinds of pepper.

Step 2: Heat the oil in a 4-quart saucepan over medium-high heat.

Step 3: Add the eggs and cook, without stirring, until the bottom is set, about a minute.

Step 4: Break up eggs into bite-sized portions in the pan.

Step 5: Add the chicken broth, water, scallions, sesame oil, and tamari or soy sauce.

Step 6: Bring everything to a boil, then reduce the heat, partially cover, and simmer for about 5 minutes.

Step 7: Stir in the chicken, spinach, and rice. Cook until everything is warmed through, then season with salt and pepper before serving.

Simply ladle into 4 serving bowls and dig in!

Chicken and rice soup in a white bowl, as seen from above

Variations for this recipe

Although this recipe is extremely simple, there are a few changes you can make based on your preferences.

First, if you don’t have any egg substitute, you can skip it and use 4 eggs total instead. Keep in mind that this will increase the fat and cholesterol in the recipe.

On the other hand, if you’re watching your cholesterol, you may want to replace the 2 eggs with 1/2 a cup of egg substitute or reduce the amount of chicken used.

Finally, if you’re watching your sodium intake, be sure to use low-sodium chicken broth. You can also make your own. You’ll also want to use low-sodium tamari or soy sauce, and you may want to skip the added salt.

Storage

If you have extra soup, you can certainly store it to enjoy for a future meal. Simpy transfer to an airtight container and keep it in the refrigerator.

However, if you used leftover chicken or rice, you’ll want to factor in how long they were sitting in your fridge before you made this soup.

Cooked chicken should be eaten within 3-4 days. So if it was already in your fridge for 2 days, make sure to eat your soup within 1-2 days.

Cooked rice can be stored for up to a week, so again, just factor in how long it was in your fridge before you used it.

Other delicious chicken soup recipes

Chicken is such a versatile ingredient. I love using it in soups, stews, and chilis — there are so many great flavor variations! Here are a few of my favorite chicken soup recipes that I know you’ll enjoy:

  • Chicken Noodle Soup (Instant Pot)
  • Chicken Chili Verde with Hominy and Pumpkin
  • Chunky Chicken Spaghetti Soup

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Quick Chinese Chicken and Rice Soup
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Quick Chinese Chicken and Rice Soup

By using leftovers, this quick Chinese chicken and rice soup can be ready in 15 minutes or less! It's a high-protein, satisfying dish that is also quite tasty.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

  • 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 tamari or soy sauce (reduced-sodium)
  • 1 cup cooked chicken breast (shredded)
  • 3 cups baby spinach (stems removed)
  • 1 cup cooked rice (any type)

Instructions

  • In a small bowl, beat together the eggs, egg substitute, a pinch of salt, and a few grinds of pepper.
  • Heat the oil in a 4-quart saucepan over medium-high heat.
  • Add the eggs and cook, without stirring, until the bottom is set, about a minute.
  • Break up eggs into bite-sized portions in the pan.
  • Add the chicken broth, water, scallions, sesame oil, and tamari or soy sauce.
  • Bring everything to a boil, then reduce the heat, partially cover, and simmer for about 5 minutes.
  • Stir in the chicken, spinach, and rice. Cook until everything is warmed through, then season with salt and pepper before serving.

Recipe Notes

This recipe is for 4 servings of soup.
To omit the egg substitute, use 4 eggs total. 
To lower the cholesterol, replace the 2 eggs with a 1/2 cup of egg substitute and/or reduce the amount of chicken.
To reduce the sodium, make sure you use low-sodium chicken broth and low-sodium tamari/soy sauce. You may also want to skip the added salt.
Leftovers can be stored in an airtight container in the refrigerator. Cooked chicken should only be kept for 3-4 days, so if you used pre-cooked chicken, be sure to factor that into how long you store this soup.

Nutrition Info Per Serving

Nutrition Facts
Quick Chinese Chicken and Rice Soup
Amount Per Serving (1 bowl)
Calories 255 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 133mg44%
Sodium 834mg36%
Potassium 0mg0%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 14g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: Chinese
Keyword: chinese chicken and rice soup, comfort food
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Elizabeth says

    January 16, 2013 at 12:36 am

    This soup looks great! You should consider linking it up with Pantry Party! http://lawstudentscookbook.wordpress.com/2013/01/01/pantry-party-january-2013-announcement/

    Reply
  2. Leslie @ La Cocina de Leslie says

    January 10, 2013 at 5:51 pm

    This soup looks so good and heartwarming! I love how quick and easy it is to throw this soup together. Thank you so much for linking up with the Food of the Month Club. 🙂

    Reply
  3. Corina says

    January 8, 2013 at 6:58 am

    I love Chinese soups. Any soup is great for this time of year though.

    Reply
  4. Erika @ The Hopeless Housewife says

    January 7, 2013 at 10:19 am

    Great soup and it’s that time of year that warm and hearty soups are the best.

    Reply

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