Egg Drop Chicken Noodle Soup
Warm up with a comforting bowl of Chicken and Egg Drop Noodle Soup. Tender chicken, wholewheat noodles, and sweet baby corn come together in a flavorful low-salt chicken stock. The addition of beaten eggs creates ribbons of richness, while a hint of lemon juice and sherry vinegar brighten up the broth. Garnished with fresh spring onions, this nourishing soup is sure to satisfy your cravings for a cozy meal.
— Constant Cookbook
Ingredients
- 2 skinless, boneless chicken breasts , diced
- 1.2l low-salt chicken stock
- 140g wholewheat noodles
- 140g baby corn , halved lengthways, or frozen sweetcorn
- 2 eggs , beaten
- squeeze lemon juice
- ½ tsp sherry vinegar
- 2 spring onions , finely chopped
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 273 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.04 milligram of sodium
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