Egg drop chicken noodle soup recipe – healthy & easy

Egg drop chicken noodle soup recipe – healthy & easy

recipe image


  • 2 skinless, boneless chicken breasts , diced
  • 1.2l low-salt chicken stock
  • 140g wholewheat noodle
  • 140g baby corn , halved lengthways, or frozen sweetcorn
  • 2 eggs , beaten
  • squeeze lemon juice
  • ½ tsp sherry vinegar
  • 2 spring onions , finely chopped


  • 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.


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.

Goes well with

Recipe from Good Food magazine, March 2011

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