Egg drop chicken noodle soup

Name: Egg drop chicken noodle soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 skinless, boneless chicken breasts, diced; 1 liters low-salt chicken stock; 140 grams wholewheat noodle; 140 grams baby corn, halved lengthways, or frozen sweetcorn; 2 eggs, beaten; 1 Tbsp lemon juice; 1 teaspoons sherry vinegar; 2 spring onions, finely chopped

If you want to add more dairy free recipes to your repertoire, Egg drop chicken noodle soup might be a recipe you should try. This recipe serves 4. One serving contains 310 calories, 27g of protein, and 6g of fat. A mixture of chicken breasts, spring onions, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people really liked this main course. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 15 minutes. Chicken Noodle Egg Drop Soup, Chicken Egg Drop Soup, and Chicken Egg-Drop Soup are very similar to this recipe.

Instructions

Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

Ingredients you will need

Whole Chicken

Pasta

Stock

Equipment you will use

Frying Pan

Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while its still swirling, hold a fork over the pan.

Ingredients you will need

Stock

Corn

Equipment you will use

Frying Pan

Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat.

Ingredients you will need

Egg

Add a squeeze of lemon juice and the vinegar.

Ingredients you will need

Lemon Juice

Vinegar

Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

Ingredients you will need

Pasta

Onion

Broth

Egg

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

skinless, boneless chicken breasts, diced 1liters

low-salt chicken stock 140grams

wholewheat noodle 140grams

baby corn, halved lengthways, or frozen sweetcorn 2

eggs, beaten 1Tbsp

lemon juice 1teaspoons

sherry vinegar 2

spring onions, finely chopped

Recommended wine: Sauvignon Blanc, Albarino, Unoaked Chardonnay

Sauvignon Blanc, Albarino, and Unoaked Chardonnay are my top picks for Chicken Noodle Soup. Unoaked or slightly oaked chardonnay works well with your standard chicken noodle soup. If you have a very herby broth, try a Sauvignon Blanc. If you're adding lemon, opt for an Albariño. One wine you could try is Illumination Sauvignon Blanc. It has 4.4 out of 5 stars and a bottle costs about 47 dollars.