Sunday, September 25, 2011

Under the weather? Chinese chicken soup time!

So I'm feeling a little meh today: scratchy throat, sneezy, that sort of fun.  I decided to make some chicken soup to combat whatever is trying to get me down.

I have a confession: I've never really been a chicken soup fan because it either seems too bland or is filled with too much celery.  (Note: I like celery two ways: cooked beyond recognition in southern dishes or 1st grade snack/ant on a log style).  Well, this soup has made a believer out of me.  The asian flavors make this not your average chicken soup, and it only takes about 25 minutes to throw together!

I used a recipe from the September 2011 Food Network magazine and since it was the first time I've made it, didn't steer to far from it to see how it would turn out.  Verdict: Love the flavors and ingredients but the soup was a little bland.  I added sriracha at the end for some spice and next time I'd probably throw in some ginger and lime juice to kick it up.  Some simple modifications could make this a vegetarian dish: swap veggie stock for the chicken stock and tofu for chicken.  Tah-dah!

This is really what cooking for me is all about: taking a basic concept and tweaking it to make it your own.  Don't be afraid to try something new, just make sure you at least have PB&J on hand if you go down in flames (figuratively.  I hope.)

Chinese Chicken and Rice Soup (Serves 4)
Food Network recipe: modifications by Ashlie noted with "A says"
4 large eggs                                                   2 tbsp peanut or vegetable oil (A says: extra virgin)
2 large tomatoes, halved and thinly sliced     4 cups low-sodcium chicken broth
1 bunch scallions, sliced                                1 tbsp sesame oil
2 tsp soy sauce (A says: use low sodium)     1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach                                      1 1/2 cups cooked rice (white, brown or wild)

1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the oil in a wok or pot 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 1/2 teaspoons 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.

Health facts per serving: Calories 417; Fat 22 g; Cholesterol 297 mg; Sodium 1,282 mg*; Carbs 27 g; Fiber 3 g; Protein 29 g (*Note: original recipe used regular soy sauce, so my version would have loads less sodium)


  1. Yaaaaaaaaaaay!! I'm so glad you're blogging now!! Your form is already much better than mine, kudos! Can't wait to share some recipies! :)

  2. can't wait to try (at least the veggie version!)