Egg drop chicken noodle soup

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• Beth

  15 February 2011

  Beth rated and commented on this recipe

  

  Good chicken soup recipe - will make again.

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• Jenny

  08 March 2011

  Jenny rated and commented on this recipe

  

  This was really easy, quick and very tasty. Will definately make it again soon.

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• Lynn D-T

  10 April 2011

  Lynn D-T rated and commented on this recipe

  

  This was a lovely recipe, well suited to the two sick little boys I served it to as it was light and completely non greasy. My only change was to add extra stock as I felt the amount stated did not make it 'soupy' enough. I had a hunk of cornbread stuffed with feta with it and it made a lovely supper dish.

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• Ulla

  17 October 2011

  Ulla rated and commented on this recipe

  

  Used leeks instead of spring onions. Very quick and tasty, will definitely make again!

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• Youhumit

  25 January 2013

  Youhumit commented on this recipe

  This is a superb soup! For a starter, rather than a complete meal, I suggest using just the stock [from a cube and boiling water] chicken and dropped-egg. Absolutely superb. (For reference, frozen pre-cooked chicken pieces and frozen baby sweetcorn makes this recipe so quick, easy and satisfying.)

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Ingredients

• 2 skinless, boneless chicken breasts , diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn , halved lengthways, or frozen sweetcorn
• 2 eggs , beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions , finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 2 skinless, boneless chicken breasts , diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn , halved lengthways, or frozen sweetcorn
• 2 eggs , beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions , finely chopped

PER SERVING

273 kcalories, protein 26.0g, carbohydrate 30.0g, fat 6.0 g, saturated fat 1.0g, fibre 3.0g, sugar 2.0g, salt 1.04 g

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