Egg drop chicken noodle soup

These quick and healthy noodles make the ideal midweek staple

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 273
  • fat 6g
  • saturates 1g
  • carbs 30g
  • sugars 2g
  • fibre 3g
  • protein 26g
  • salt 1.04g


  • 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


Use up leftovers
This is a great dish for using up leftover roast chicken - just tear the meat into small pieces and add to the stock with the corn.


  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.

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