Egg drop chicken noodle soup

Egg drop chicken noodle soup

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(5 ratings)

Prep: 5 mins Cook: 10 mins


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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  • 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

    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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  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

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

dudley-taylor's picture

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

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

bethocallaghan's picture

Good chicken soup recipe - will make again.

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