A family favorite at our house.
Easy to make, doesn't need to cook all day, and freezes well.
You can also easily tweak the recipe to your liking without fear of messing it up.
6 cups low sodium chicken broth
2 large tomatoes, diced OR a 24oz. can of diced tomatoes-drained
1 tablespoon soy sauce
2 cups rotisserie chicken-shredded
1 tablespoon toasted sesame oil
1 large handful of baby spinach
2 green onions-sliced
3 large eggs
Cooked Rice of your choice
Cook the rice according to package directions, set aside.
In large pot, add Broth, Chicken and Drained tomatoes.
Cook over low heat for 1/2 hour.
Add Green Onions, Soy Sauce, Toasted Sesame Oil, and Spinach.
Continue to cook on low heat until Spinach is wilted.
In a separate pan, scramble the eggs.
Add them to the soup and gently stir them in.
Serve the soup over rice and add extra soy and sesame oil to taste.
Cooks note: Toasted Sesame Oil is the only odd ingredient in this recipe, but it is vital. It adds an amazing taste and mouth feel to this otherwise low-fat soup. The scent of it is also adds to what you will taste
It will keep in your fridge for over a year and you'll be surprised how many things you will add it to.
A little goes a long way.