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
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 lemon juice
- ½ tsp sherry vinegar
- 2 spring onions, finely chopped
Tip
Use up leftoversThis 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.
Method
Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
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.
Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.