Chinese Chicken and Rice Soup

 I found this great recipe and I just have to share it! It's from the Food Network website and it is delicious! Josh said it was better than the soup we usually get at our favorite Chinese food restaurant. When I first read the recipe I was a little suspicious of starting a soup with eggs and tomatoes. It just seemed odd. But after reading all the raving reviews I thought I would give it a try. It was worth it!

I did make a few tweaks to the recipe just because I can't help it! And to make it just a bit healthier. I used brown rice instead of white. I also used kale, which I pre-steamed because I find it to be a little too tough otherwise. This actually turned out to be a good thing because Jer thought the kale was broccoli and picked it all out and ate it first! I omitted the extra helping of oil at the end and just started with the sesame oil to get rid of some of the extra fat. I also only used two eggs instead of the suggested four. More than enough.  You could also leave out the chicken and I think it would be just as flavorful. The rice and eggs are more than enough to fill you up.

I've made this soup three more times since the first. Yeah it's that good. I've tried, without success, bok choy and red cabbage. Not so much. But the original suggestion of baby spinach is good. I sliced it up into little pieces for picky eaters. Overall, this recipe is a big ol' keeper! You can find it here: Chinese Chicken and Rice Soup.