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.
Ingredients
- 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 low-sodium tamari, ( or soy sauce)
- 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.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 low-sodium tamari
- 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
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
Serving Size
1 bowl
Amount per Serving
Calories
252
% Daily Value*
Fat
12.7
g
20
%
Saturated Fat
2.7
g
14
%
Trans Fat
0
g
Polyunsaturated Fat
3.8
g
Monounsaturated Fat
5.1
g
Cholesterol
125.4
mg
42
%
Sodium
543.1
mg
23
%
Potassium
569.6
mg
16
%
Carbohydrates
12.4
g
4
%
Fiber
0.9
g
4
%
Sugar
0.9
g
1
%
Protein
22.7
g
45
%
Net carbs
11.5
g
* Percent Daily Values are based on a 2000 calorie diet.