Chinese Chicken and Rice Soup

By khojnicki

Ingredients

• 4 large eggs
• Kosher salt and freshly ground pepper
• 2 tbsp peanut or vegetable oil
• 2 large tomatoes, halved and thinly sliced
• 4 c low sodium chicken broth
• 1 bunch scallions, sliced
• 1 tbsp sesame oil
• 2 tsp soy sauce
• 1 c shredded rotisserie chicken, skin removed
• 4 c baby spinach
• 1 1/2 c cooked rice

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Whisk the eggs with a pinch 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 or the surface and the bottom is set, about 1 min.

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

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