Quick & Healthy Egg Drop Chicken Noodle Soup
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!
Prep time:
Cook time:
Total time:
Yield: 4 servings
Cook time:
Total time:
Yield: 4 servings
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
- In a large pan, combine the diced chicken and chicken stock. Bring to a simmer for about 5 minutes.
- While the chicken simmers, cook the noodles according to the package instructions.
- Add the baby corn (or sweetcorn) to the stock and cook for an additional 2 minutes.
- Stir the broth vigorously. Holding a fork over the pan, pour the beaten eggs over the prongs in a slow stream.
- Stir again in the same direction and then turn off the heat.
- Add a squeeze of lemon juice and the sherry vinegar to the broth.
- 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!