Here I am again, yelling from the rooftops about easy dishes. It seriously doesn’t get easier than this. Broth + leftover rice + chicken = dinner. Nice, huh? Simple enough that even Mike could make this 😉 I used leftover rice from the California Rice & Beans and that cut down on cooking time considerably. Brown rice takes about 40 minutes for us to cook, but the broth for this dish was ready in about 10 minutes. Having the leftover rice meant that I didn’t have to putz around for another 30 minutes waiting on the rice to finish!
Easy Japanese Chicken and Rice Soup
adapted from Eating Well
2 cups cooked brown rice
6 cups low sodium chicken broth
1 1/2 tablespoons sugar
1/4 cup reduced sodium soy sauce
2 tablespoons mirin
4 eggs, beaten
1 boneless, skinless chicken breast, cubed into 1/2-inch pieces
1 yellow squash, quartered lengthwise and sliced
4 green onions, sliced and divided
- Heat broth in a large saucepan over medium-high heat. Pour in sugar, soy sauce, and mirin and bring to a simmer. Add chicken and squash to the broth. Gently pour in eggs and let cook for 2 minutes before gently stirring with a pair of chopsticks or a spatula. Stir in 3 of the green onions and allow to cook for 1 – 2 more minutes, or until chicken is fully cooked.
- Divide rice between 4 deep bowls and top with the chicken mixture. Garnish bowls with remaining green onions and serve immediately.