Name: Egg drop chicken noodle soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
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; squeeze lemon juice; ½ tsp sherry vinegar; 2 spring onions finely chopped

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Egg drop chicken noodle soup

Egg drop chicken noodle soup

Silvana Franco

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4 out of 5.7 ratingsRate

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These quick and healthy noodles make the ideal midweek staple

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Ingredients

Nutrition

Units:

MetricUS

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
squeeze lemon juice
½ tsp sherry vinegar
2 spring onions

finely chopped

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Nutrition: per serving

kcal273
fat6g
saturates1g
carbs30g
sugars2g
fibre3g
protein26g
salt1.04g

low

Method

step 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.
step 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.
step 3

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

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2011

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A star rating of 4 out of 5.7 ratings

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