Chicken and Rice Egg Drop Soup with Winter Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing bowl featuring tender chicken, fluffy rice, and vibrant greens in a savory broth with delicate egg strands. This Chinese recipe, ready in about 27 minutes, pairs chicken broth, chicken breasts, cooked white rice 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

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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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