Quick Chinese Chicken and Rice Soup

Quick Chinese Chicken and Rice Soup

Leftover chicken plus leftover rice yields a protein-rich soup in less than 30 minutes
Course Soups and Stews
Cuisine Chinese
Keyword chinese chicken and rice soup, comfort food
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 255 kcal
Author Adapted from Food Network Magazine


  • 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


  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.

Recipe Notes

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 1/2 cup egg substitute and/or reduce the amount of chicken.