Eggy Goodness in Chicken Noodle Soup

Eggy Goodness in Chicken Noodle Soup Recipe

1. Simmer the Chicken:

• Combine Ingredients:
  In a large pan, add the diced chicken and low-salt chicken stock.
• Bring to a Simmer:
  Place the pan over medium heat and bring the mixture to a simmer. Allow it to simmer for about 5 minutes. This will cook the chicken and infuse the stock with flavor.

2. Cook the Noodles:

• Follow Package Instructions:
  While the chicken simmers, prepare the wholewheat noodles according to the package instructions.
• Tip:
  Make sure to check the cooking time, as it usually takes around 6-8 minutes. Once cooked, drain the noodles and set them aside.

3. Add Corn:

• Incorporate the Corn:
  After the chicken has simmered for 5 minutes, add the halved baby corn (or frozen sweetcorn) to the stock.
• Cook for 2 Minutes:
  Let the corn cook in the stock for an additional 2 minutes. This will warm the corn and enhance the broth.

4. Create the Egg Drop:

• Prepare for Egg Addition:
  Stir the broth vigorously to create a whirlpool effect.
• Pour the Eggs:
  While the broth is swirling, take a fork and hold it over the pan. Slowly pour the beaten eggs over the prongs of the fork, letting them drizzle into the broth.
• Stir Again:
  After adding the eggs, stir the broth gently in the same direction to create those lovely egg ribbons.
• Turn Off the Heat:
  Once the eggs are incorporated, turn off the heat.

5. Add Flavorings:

• Finish with Lemon and Vinegar:
  Squeeze the juice of half a lemon into the broth and add the sherry vinegar. Stir to combine. This adds a refreshing zing to the soup.

6. Serve the Soup:

• Assemble the Bowls:
  Divide the cooked noodles among four bowls.
• Ladle the Broth:
  Carefully ladle the egg drop broth with chicken and corn over the noodles in each bowl.
• Garnish:
  Scatter the finely chopped spring onions on top for added flavor and crunch.

7. Enjoy!

• Serve immediately while hot. This comforting soup is perfect for any day of the week!

Tip:

Use Up Leftovers:

This recipe is fantastic for using up leftover roast chicken! Simply tear the meat into small pieces and add it to the stock along with the corn for a delicious twist.

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