Quick & Healthy Egg Drop Chicken Noodle Soup

October 23, 2024 by Crock Recipes , Updated October 23, 2024

This delightful Egg Drop Chicken Noodle Soup is a quick and healthy meal perfect for busy weeknights. With tender chicken, wholesome noodles, and a tasty broth, it s a family favorite!

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

1. In a large pan, combine the diced chicken and chicken stock. Bring to a simmer for about 5 minutes.
2. While the chicken simmers, cook the noodles according to the package instructions.
3. Add the baby corn (or sweetcorn) to the stock and cook for an additional 2 minutes.
4. Stir the broth vigorously. Holding a fork over the pan, pour the beaten eggs over the prongs in a slow stream.
5. Stir again in the same direction and then turn off the heat.
6. Add a squeeze of lemon juice and the sherry vinegar to the broth.
7. Drain the noodles, and divide them among four bowls. Ladle the egg drop broth over the noodles, scatter with spring onions, and serve immediately.

Nutritional Information

Calories: 273 kcal
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 30 g
Sugars: 2 g
Fiber: 3 g
Protein: 26 g
Salt: 1.04 g

Tips

This recipe is perfect for using up leftover roast chicken; simply tear the meat into small pieces and add it to the stock with the corn for added flavor!