Chinese Chicken and Rice Soup (Food Network Kitchens) |
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Prep Time: 16 Minutes Cook Time: 9 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
2. 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.
3. Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.
4. 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
5. Photograph by Antonis Achilleos
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