The BBC Good Food logo
Egg drop chicken noodle soup

Egg drop chicken noodle soup

By
Rating: 4 out of 5.7 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These quick and healthy noodles make the ideal midweek staple

Nutrition: per serving
HighlightNutrientUnit
kcal273
fat6g
saturates1g
carbs30g
sugars2g
fibre3g
protein26g
low insalt1.04g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content