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Egg drop chicken noodle soup

Egg drop chicken noodle soup

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(5 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
These quick and healthy noodles make the ideal midweek staple

Nutrition and extra info

Nutrition: per serving

  • kcal273
  • fat6g
  • saturates1g
  • carbs30g
  • sugars2g
  • fibre3g
  • protein26g
  • salt1.04g
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Ingredients

  • 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

    Egg

    egg

    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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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Method

  1. Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

  2. 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.

  3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

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Comments (5)

youhumit's picture

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.)

oollah's picture
5

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

dudley-taylor's picture
4

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.

jennymaggs's picture
5

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

bethocallaghan's picture
5

Good chicken soup recipe - will make again.

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