Chinese Chicken and Rice Soup Recipe

Name: Chinese Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (white, brown or wild)

Servings: persons

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 (white, brown or wild)

1
Whisk the eggs with a pinch each of salt and pepper in a small bowl.
2
Heat the peanut oil in a wok or large saucepan over high heat.
3
Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
4
Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes.
5
Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt.
6
Partially cover and simmer 5 minutes.
7
Stir in the chicken, spinach and rice and warm through.
8
Season the soup with salt and pepper.
9
Per serving: Calories 417; Fat 22 g (Saturated 5 g); Cholesterol 297 mg; Sodium 1,282 mg; Carbohydrate 27 g; Fiber 3 g; Protein 29 g
10
Photograph by Antonis Achilleos

1004

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, Kosher salt and freshly ground pepper, 2 tablespoons peanut or vegetable oil, 2 large tomatoes, halved and thinly sliced, and more.

Yes, Chinese Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Chicken and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions