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.
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!
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 chicken broth. You’ll also want to use low-sodium tamari or soy sauce, and you may want to skip the added salt.
If you have extra soup, you can certainly store it to enjoy for a future meal. Simply 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)
- Quick Chinese Chicken and Rice Soup
- Asian Chicken Noodle and Spinach 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!
Quick Chinese Chicken and Rice Soup
- 2 large eggs
- ½ cup egg substitute
- ¼ teaspoon Kosher salt
- ¼ teaspoon 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)
- In a small bowl, beat together the eggs, egg substitute, a pinch of salt, and a few grinds of pepper.2 large eggs, ½ cup egg substitute, ¼ teaspoon Kosher salt, ¼ teaspoon Freshly ground pepper
- Heat the oil in a 4-quart saucepan over medium-high heat.1 tablespoon peanut or vegetable oil
- 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.4 cups low-sodium chicken broth, 2 cups water, 4 to 5 scallions, 1 tablespoon sesame oil, 2 teaspoons 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.1 cup cooked chicken breast, 3 cups baby spinach, 1 cup cooked rice
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/
Leslie @ La Cocina de Leslie says
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. 🙂
I love Chinese soups. Any soup is great for this time of year though.
Erika @ The Hopeless Housewife says
Great soup and it’s that time of year that warm and hearty soups are the best.