EGG DROP CHICKEN NOODLE SOUP

Egg drop chicken noodle soup image

These quick and healthy noodles make the ideal midweek staple

Provided by Silvana Franco

Time 15m

Number Of Ingredients 8

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 273 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.04 milligram of sodium