Chicken Noodle Egg Drop #SoupSaturdaySwappers
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