Egg drop chicken noodle soup
These quick and healthy noodles make the ideal midweek staple
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
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
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.
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.
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