Chicken Noodle Egg Drop #SoupSaturdaySwappers
Welcome to Soup Saturday Swappers - our event is led by Wendy of A Day in the Life on Farm! Are you interested in joining this great group of Soup Swappers? Request to join our Facebook group here.
For the month of May, Wendy invited us to share soups that contain eggs. She said "May is National Egg Month. While I can't think of any American Soups containing eggs, many other cultures use eggs in their soups all the time. Share one of your favorites with us this month."
This is a wonderful chicken noodle soup / egg drop soup hybrid. It's comforting, cozy, and chock full of tender veggies and chicken with a little extra heartiness from the egg. As you can see, I still have not figured out the "art" of streaming eggs into hot soup to get the ribbon effect! Thankfully that doesn't hurt the flavor of this yummy soup - it's just not as pretty as it could have been.
I kept this fairly light on the noodles, and heavier on the chicken / veggies. You could certainly increase the broth and noodles if you want more pasta.
Today is the finale of a few very busy busy days - Lindsey has had ballet rehearsals on Wednesday and Thursday this week, and then performances started yesterday, with 2 more today wrapping up another show (Aladdin) and her annual spring recital. She'll get a brief summer break, and then start back up in early August. She wants to do cheer and will continue doing swim over the summer, plus a week long ballet camp, and my dad signed her up for a 1-week tennis camp too... her schedule makes my head spin!! It's a good thing I have no life, other than driving her around and cooking things! :)
See all of our "egg-citing" soups!
Chicken Noodle Egg Drop
Makes 2 good sized bowls
1 - 2 TBS butter
1 sweet onion, diced
2/3 cup sliced carrots
½ cup diced celery
1 ½ cups shredded or cubed cooked chicken
4 cups chicken stock
1/2 cup wide egg noodles
1 TBS lemon juice
salt and pepper to taste
3 TBS fresh parsley, chopped (optional)
- In a medium soup pot, melt the butter and sauté the diced onion, carrots, and celery until they become slightly tender and get some color on them (6-8 minutes); season lightly with salt and pepper.
- Stir in the cooked chicken and broth / stock. Bring to a simmer, and cook about 8 minutes. Add in the uncooked pasta and cook another 8-10 minutes, until pasta and veggies are all tender. Season soup with the lemon juice, and salt and pepper to your tastes.
- Whisk together the two eggs in a small bowl and then stream the egg mixture into the hot soup, swirling with your spoon to create ribbons of egg.
- Garnish with chopped parsley if desired, and serve immediately.
Recipe adapted from How Sweet Eats
Loved all the photos of Lindsey in all her glory. She works so hard and is such a delight. This soup is perfect for those busy days when you get home exhausted.ReplyDelete
Okay. Just yum! This sounds like a great mix-up of two of my favorite soups. Good thinking.ReplyDelete
This soup sounds delicious!ReplyDelete
You definitely have a life! Raising that cutie! That soup sounds delicious.ReplyDelete