Chinese Chicken and Rice soup
- Number of Servings: 4
Ingredients
4 large eggssalt and pepper2 tablespoons canola oil2 large tomatoes, halved and thinly sliced4 cups chicken broth1 bunch scallions, chopped1 tablespoon sesame oil2 teaspoons soy sauce1 cup shredded rotisserie chicken, skin removed4 cups baby spinach1 1/2 cups cooked brown rice
1. whisk eggs with pinch of salt and pepper. Heat canola oil in wok over high heat. add eggs and cook undisturbed, till bubbles form on surface and bottom is set, about 1 min.
2. add the tomatoes and cook, stirring gently to break up the egg, until the tomatoes begin to soften, 2-3min. add the chicken broth, 3 cups water, scallions, sesame oil, soy sauce, salt to taste. partially cover and simmer 5 min.
3. stir in the chicken, spinach and rice and warm through.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA_FLUFFY.
2. add the tomatoes and cook, stirring gently to break up the egg, until the tomatoes begin to soften, 2-3min. add the chicken broth, 3 cups water, scallions, sesame oil, soy sauce, salt to taste. partially cover and simmer 5 min.
3. stir in the chicken, spinach and rice and warm through.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA_FLUFFY.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 17.5 g
- Cholesterol: 206.4 mg
- Sodium: 1,542.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.5 g
- Protein: 17.7 g