- 2 skinless, boneless chicken breasts, diced
- 1.2l low-salt chicken stock
- 140g wholewheat noodle
- 140g baby corn, halved lengthways, or frozen sweetcorn
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- squeeze lemon juice
- ½ tsp sherry vinegar
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.
Use up leftovers
This is a great dish for using up leftover roast chicken - just tear the meat into small pieces and add to the stock with the corn.