Chicken and Rice Egg Drop Soup with Winter Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing bowl featuring tender chicken, fluffy rice, and vibrant greens in a savory broth with delicate egg strands. This chinese ready in about 27 minutes pairs chicken broth, cooked white rice, tablespoons rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Chinese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups chicken broth to a simmer in a medium pot over medium-high heat.
  2. Step 2: Add 2 boneless, skinless chicken breasts (thinly sliced) and cook for 5 minutes until no longer pink.
  3. Step 3: Stir in 1 cup cooked white rice, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1/4 teaspoon black pepper, then simmer for 3 minutes to heat through.
  4. Step 4: Whisk 2 large eggs in a small bowl until smooth, then slowly pour the egg mixture into the simmering broth while gently stirring the broth in a circular motion to create delicate ribbons.
  5. Step 5: Stir in 1 cup chopped baby bok choy and cook for 1 minute until wilted.
  6. Step 6: Stir in 1 tablespoon of the white parts of the scallions and let sit for 1 minute to infuse.
  7. Step 7: Serve immediately, garnished with the remaining green scallions.

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Frequently asked questions

How long does Chicken and Rice Egg Drop Soup with Winter Greens take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Rice Egg Drop Soup with Winter Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Chicken and Rice Egg Drop Soup with Winter Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Rice Egg Drop Soup with Winter Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Rice Egg Drop Soup with Winter Greens?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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