Recipe Box: Chinese Chicken And Rice Soup

by Kim on April 24, 2014

Chinese Chicken and Rice Soup 1

I had a pile of food-based magazines stacked up before Nick and I moved and in order to reduce the load but keep some of my favorite recipes, I decided to take photos of various pages in the magazines and then toss the magazine.  It sure saved on a lot of unwanted weight, while still having access to recipes I wanted to try or had already tried and wanted to repeat again.  Well, this recipe is one of those that I had yet to try.  It turned out pretty good.  Not an all-time favorite, but pretty decent, non-the-less.  Enjoy!

Chinese Chicken and Rice Soup 2

Chinese Chicken and Rice Soup
By Food Network Kitchen

Makes 4 servings; 417 calories per serving

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Chinese Chicken and Rice Soup 3

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