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Chinese Chicken and Rice Soup Recipe

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This recipe for Chinese Chicken and Rice Soup is from The felder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
11/2 cups cooked rice (white, brown or wild)
Directions:
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 1/12 teaspoon 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
I used whole canned tomatoes(without juice) just sliced

 

 

 

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