Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 16 min |
| Cook: | 9 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)
Instructions
- 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.
Nutrition Facts
| Calories | 417 |
| Total Fat | 22 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 297 milligrams |
| Sodium | 1282 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |
Reviews
I’m a huge fan of soup and love this one! The only tweaks that I made are that I used about 3 Tsp of sesame oil to give it added flavor, and I added Egg Yolk noodles instead of rice. The pairing is wonderful!
Made this last week and it was really tasty. I’m all about fast and good recipes. I didn’t have scallions so I used Leeks (Leeks are my fave for soups anyway. I cooked the Leeks and tomatoes together in some Olive oil and the sesame oil. I used 2 Jumbo eggs instead of 4 Large. Plus, I cooked the eggs in a separate skillet adding them to the soup mixture with the chicken. Now, I wouldn’t call this soup the most authentic Chinese soup and it is definitely lacking in taste, so I added more salt as the other reviewers had mentioned. The BIG thing that was a game changer for the soup was when I added – Oyster Sauce! Yes, Oyster Sauce! That made the soup taste authentic and gave it plenty of flavor. I probably added a little over 3 tablespoons, but I would definitely add it according to your tastebuds. The Oyster sauce already has soy sauce and a little bit of sugar in it so it gives the soup the thing that it is missing without you adding any more salt or soy sauce to the soup.
Made this tonight. So delicious! I did have to add way more salt than the recipe suggested as another reviewer suggested (and NOT low-sodium broth. I also used a good bit of pepper to taste. I served it with crispy rice noodles on top and steamed edamame on the side. Will definitely make again.
Made this tonight as directed. I used grape tomatoes and brown rice as that was what I had. I was not sure about the eggs, as I don’t like egg drop soup but this smelled and tasted delicious…just like a good Chinese restaurant! I used a bunch of scallions, as directed and thought this gave the soup great flavor, not bland at all. I did not notice any “egg” taste, just good flavor and texture. Nice way to get your protein, starch and veggies all in one dish. I will definitely make this again!
Yummy. This was so good. I made it with homemade chicken broth. Make sure to add the tomatoes. I usually don’t like cooked tomatoes but you don’t even notice them and they add flavor.
I LOVED this soup! It tasted just like egg drop. Next time I will use two eggs instead one four.
This seemed like a strange combination of ingredients, but it was delicious. Even my 11 month old ate some!
This was a nice warming soup, but I found it to be very bland tasting…we added a little more soy sauce and also squirted a decent amount of Siracha hot sauce to it…other than that, I would make again.
I felt like it was a bit bland as directed, so I added a touch of dried cumin, dried coriander, and some black pepper. I also got more than 4 servings from the recipe, which was perfect. This made a great lunch to take to work – warm and hearty during a really busy season, and a great way to use up some leftover chicken. I dare say this would also be good with leftover turkey.