Chicken noodle soup Recipe

Chicken noodle soup


  • 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
  • ½tsp sherry vinegar
  • 2 spring onions, finely chopped


  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.
  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.
  3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.
Prep. Time: 5 minutes
Cook Time: 10 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Asian
Main Ing.: Chicken
0people reviewed this recipe

Copyright © 2020 MenuPages. All rights reserved. [ 0.2902 ]