Rice-Egg Drop Soup
A comforting and flavorful Chinese-style soup featuring tender chicken, rice, fresh spinach, and aromatic ginger, perfect for a light, nourishing meal.
Ingredients
- 6 cups water ⓘ
- 1 teaspoon salt ⓘ
- 1 large carrot ⓘ
- 1/4 inch fresh ginger ⓘ
- 1/4 cup uncooked converted rice ⓘ
- 1/4 cup chopped green onion (white part only) ⓘ
- 8 oz boneless, skinless chicken breast ⓘ
- 1 egg ⓘ
- 1 teaspoon Oriental sesame oil ⓘ
- 1/2 cup sliced spinach leaves ⓘ
- 1 tablespoon slivered green onion tops ⓘ
Instructions
- Combine water, salt, carrot, ginger, rice, and green onion in a pot and bring to a boil; stir well.
- Lower the heat to a simmer.
- Cover and cook over low heat, stirring occasionally, for 45 minutes.
- Stir in the chicken strips.
- Cover and cook over low heat for an additional 15 minutes.
- Do not boil the soup.
- Remove the carrot from the saucepan and cut into thin slices.
- Return the sliced carrot to the saucepan. Remove and discard the ginger.
- Beat the egg and slowly pour it into the hot soup, stirring gently to create egg ribbons.
- Stir in the sesame oil, spinach, and sliced green onion tops before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of low-sodium soy sauce or a dash of white pepper to the soup. If you don't have converted rice, any long-grain rice will work, but adjust the cooking time as needed. You can also substitute chicken with tofu for a vegetarian option, or use leftover chicken from dishes like Momma'S Orange Chicken to save time.
Serving Suggestions
Serve the Rice-Egg Drop Soup hot, garnished with the slivered green onion tops for a fresh finish. This dish pairs beautifully with a side of Crunchy Chinese Cole Slaw for a complete meal. For a heartier option, consider serving it alongside dumplings or spring rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, adding a little water if it thickens too much. Avoid boiling to maintain the texture of the egg ribbons.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Egg Drop Soup contains roughly 1891 calories, with 35g protein, 357g carbohydrates, and 39g fat. It is an excellent source of vitamin A (85% of the Daily Value), protein (71% of the Daily Value), and calcium (68% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup base ahead of time, but it's best to add the egg and fresh ingredients just before serving to maintain their texture and flavor. The soup can be stored in the fridge and reheated, but the egg ribbons may not hold their shape as well after being reheated.
What can I use instead of chicken?
If you're looking for a vegetarian option, tofu works well as a substitute for chicken. You can also use shrimp or fish for a different protein option. Just be sure to adjust the cooking time accordingly for these alternatives.
How can I thicken the soup?
To thicken the soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering soup. Allow it to cook for a few more minutes until it reaches your desired consistency. However, this soup is traditionally lighter, so consider this option based on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).