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.
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
- 2 large eggs
- 1/2 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
- 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.
- 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.
- Stir in the chicken, spinach and rice until everything has warmed up. Season with salt and pepper.
Nutrition Info Per Serving
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.