Chinese Chicken and Rice Soup

A food network magazine recipe worth trying!!!!
Oh I love when I find a good soup recipe; Ive kind of been on a soup kick lately with fall approaching. :) This is a very simple yet flavorful Chinese soup! It really has a great flavor and is so simple to make! I modified a little bit from the original recipe but think it turned out just great!
Hope you try it and like it!
Cheers!

Ingredients

• 4 large eggs
• Kosher salt and freshly ground pepper
• 2 tablespoons peanut or vegetable oil
• 2 large tomatoes, halved and thinly sliced  (I didnt have tomatoes on hand and made it without them and it was still great!)
• 4 cups low-sodium chicken broth
• 1 bunch scallions, sliced
• 1 tablespoon sesame oil (to give it more of a chinese flavor I added another half a TBS of this could add up to one TBS and it would be good too)
• 2 teaspoons soy sauce (I added 1 extra tsp of soy sauce)
• 1 cup shredded rotisserie chicken, skin removed
• 4 cups fresh baby spinach
• 1 1/2 cups cooked rice (white, brown or wild)

Directions

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

ENJOY!