Chinese Chicken and Rice Soup
Hi, there. I don't have my own photo, but I made this recipe from Food Network Magazine and we've been enjoying it for a few days now. I'm not a "soup person." You know the kind... they melt for soup. Are you one? Don't get me wrong... I like a good clam chowder every once in a while. Actually, I do LOVE clam chowder - I just only eat it every once in a while. It seems like "soup people" could eat soup all of the time. I'm not normally one of those... but it turns out with this soup, I have been. (Maybe it has something to do with it suddenly really feeling like Autumn with all of this chilly weather, overcast days, and rain leading me to need something warm for my insides because my socks+slippers+pants+t-shirts and sweatshirt-with-hood-on aren't enough to keep comfortable?) This soup was surprisingly tasty, and pretty quick to put together with two of us working on it. Leftovers the next couple of days were great, too.
Chinese Chicken and Rice Soup from Food Network Magazine
- 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)
Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or largesaucepan 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.