Egg drop chicken noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 skinless, boneless chicken breastsdiced
- 1.2l low-salt chicken stock
- 140g wholewheat noodle
- 140g baby cornhalved lengthways, or frozen sweetcorn
- 2 eggsbeaten
- squeeze lemon juice
- ½ tsp sherry vinegar
- 2 spring onionsfinely chopped
Nutrition: per serving
- kcal273
- fat6g
- saturates1g
- carbs30g
- sugars2g
- fibre3g
- protein26g
- salt1.04glow
Method
step 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.
step 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.
step 3
Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.
