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Half Baked Harvest
30 Minute Chinese Egg Drop Chicken and Rice Soup
For nights when you’re craving Chinese, but don’t want to leave the comfort of your kitchen.
113
4,024
56
30 min
TOTAL TIME
899
CALORIES
$2.55
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
1/4 cup rice vinegar
2 cups cooked white rice
1 tsp crushed red pepper flakes
1/2 lbs boneless skinless chicken breast
1/3 cup low sodium soy sauce
2 cups baby spinach
6 cups low-sodium chicken broth
1 pc fresh ginger
peeled and grated
1 tsp crushed red pepper flakes
1 pinch black pepper
2 tbsp sesame oil
1 tbsp cornstarch
3 large eggs
beaten
2 whole green onion
chopped
1/3 cup peanut oil
6 cloves garlic
thinly sliced or smashed
Directions
19 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Half Baked Harvest
Health Info
Macros
85g
CARBS
41g
FAT
42g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
EGGS
PEANUTS
SOYBEANS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make Chicken and Rice Soup?
Do I need to cook the chicken before adding it to the soup?
What type of rice should I use for Chicken and Rice Soup?
Can I use frozen vegetables in my soup?
How long should I cook the soup for?
How can I thicken my soup?
How do I store leftovers?
Can I add other ingredients to my soup?
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