Egg Drop Chicken Noodle Soup Recipe
Introduction
Egg drop chicken noodle soup is a comforting and nourishing dish perfect for a quick meal. Combining tender chicken, wholesome noodles, and delicate egg ribbons in a flavorful broth, it’s both simple and satisfying.
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 of lemon juice
- ½ tsp sherry vinegar
- 2 spring onions, finely chopped
Instructions
- Step 1: Place the diced chicken and chicken stock in a large pan and bring to a gentle simmer. Cook for 5 minutes until the chicken is tender.
- Step 2: While the chicken simmers, cook the wholewheat noodles according to the package instructions. Drain and set aside.
- Step 3: Add the baby corn or sweetcorn to the simmering broth and cook for 2 more minutes.
- Step 4: Stir the broth vigorously to create a swirl, then hold a fork over the pan. Slowly pour the beaten eggs over the fork’s prongs, allowing the eggs to drop into the broth in thin ribbons.
- Step 5: Stir gently in the same direction to distribute the egg ribbons, then turn off the heat. Add a squeeze of lemon juice and the sherry vinegar to brighten the flavor.
- Step 6: Divide the cooked noodles between four bowls. Ladle the egg drop chicken broth over the noodles, scatter with finely chopped spring onions, and serve immediately.
Tips & Variations
- Use leftover roast chicken by tearing it into small pieces and adding it to the stock with the corn for a quick variation.
- For extra flavor, add a small piece of ginger or a garlic clove to the stock while simmering.
- Swap the wholewheat noodles for rice noodles or udon for a different texture.
Storage
Store leftover soup separately from noodles in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and cook fresh noodles before serving to keep textures fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken instead of raw chicken breasts?
Yes, you can add pre-cooked or leftover chicken pieces directly to the simmering stock with the corn. This reduces cooking time and is a great way to use leftovers.
What if I don’t have sherry vinegar?
You can substitute sherry vinegar with a mild white wine vinegar or apple cider vinegar. A small splash adds the necessary brightness to balance the soup’s flavors.
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Egg Drop Chicken Noodle Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A comforting and nutritious Egg Drop Chicken Noodle Soup featuring tender chicken, wholewheat noodles, and delicate ribbons of egg in a flavorful low-salt chicken broth, enhanced with baby corn, lemon juice, and sherry vinegar for a refreshing finish.
Ingredients
Protein
- 2 skinless, boneless chicken breasts, diced (about 250g)
- 2 eggs, beaten
Broth & Vegetables
- 1.2 liters low-salt chicken stock
- 140g baby corn, halved lengthways, or frozen sweetcorn
- 2 spring onions, finely chopped
Carbohydrates
- 140g wholewheat noodles
Seasoning & Garnish
- A squeeze of lemon juice (about 1 tsp)
- ½ tsp sherry vinegar
Instructions
- Simmer Chicken and Stock: Place the diced chicken breasts and low-salt chicken stock in a large pan and bring it to a gentle simmer. Let it cook for 5 minutes to allow the chicken to cook through and infuse the stock with flavor.
- Cook Noodles: While the chicken simmers, cook the wholewheat noodles according to the package instructions until just tender. Drain and set aside for serving.
- Add Corn and Prepare Egg Drop: Add the halved baby corn (or frozen sweetcorn) to the simmering broth and continue cooking for 2 more minutes. Then, stir the broth vigorously to create a swirling motion. Hold a fork over the pan and slowly pour the beaten eggs over the fork prongs in a thin stream. Stir the broth gently but continuously in the same direction to create delicate egg ribbons. Turn off the heat immediately after the egg is added.
- Finish Broth: Add a squeeze of fresh lemon juice and the sherry vinegar to the broth, stirring to combine. This adds a bright, subtle tang to balance the flavors.
- Assemble and Serve: Divide the cooked noodles between four bowls. Ladle the hot egg drop chicken broth over the noodles, then scatter finely chopped spring onions on top. Serve immediately for a warming and satisfying meal.
Notes
- You can substitute the chicken breasts with leftover roast chicken by tearing it into small pieces and adding it to the stock with the corn.
- Using low-salt chicken stock helps control the sodium level for a healthier soup.
- Wholewheat noodles add extra fiber and nutrients to the dish.
- Be sure to pour the eggs slowly and stir gently to achieve the signature silky egg ribbons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: Egg drop soup, chicken noodle soup, healthy soup recipe, low salt soup, wholewheat noodles, easy dinner, Asian soup, egg ribbons
