Wednesday, May 29, 2013

Egg Drop Soup with Chicken and Noodles

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From the kitchen of One Perfect Bite...This is another broth based soup that's made with eggs, noodles and fortified with some type of protein, usually white meat of chicken or pork. These soups are wonderful for spring and summer meals because they come together quickly, and, while they are light, they are substantial enough for a warm weather supper. I've found that this soup is best when made just before serving. The rice noodles and eggs do not do well if they sit for too long a time in the hot broth. The noodles will begin to dissolve and the eggs will toughen, and since the soup takes only 15 minutes to make there really is no reason to make it ahead of serving. Deli, canned or leftover chicken all work well in this soup and the remainder of the ingredients can be found in any well-stocked grocery store, so this is a recipe that everyone, even young cooks, can try. I suspect you will like this soup. I know that I do. Here is how it is made.

Egg Drop Soup with Chicken and Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

4 cups low-sodium chicken broth
1-1/2 cups water
3 tablespoons low-sodium soy sauce
3 garlic cloves, smashed
1-1/2 teaspoons ground ginger
4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
2 tablespoons cornstarch
2 eggs, lightly beaten
1-1/2 cups cooked, shredded chicken
3 scallions, thinly sliced (optional)

1) Bring broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2) Remove garlic cloves with a slotted spoon and add noodles to pot. Cook for 4 minutes or until tender.
3) Meanwhile, stir together cornstarch and 2 tablespoons water in a small bowl. Whisk into broth and cook for 1 minute or until thickened.
4) Stir soup so it is moving in a circular direction. Pour in beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately. Yield: 6 servings.

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Guru Uru said...

This looks so warm and comforting, I want a nice big bite :D

Choc Chip Uru

Chiara Giglio said...

A perfect comfort food for these days, spring where are you?Have a nice day, blessings....

Cindy said...

It is cold and rainy in Utah--this soup looks like the perfect lunch. Thanks.
I do enjoy your thoughts on Facebook.

Foodycat said...

I love this type of soup! Just what a slightly chilly spring calls for.

We Are Not Martha said...

I've never made egg drop soup, but I'm always so intrigued by it! This looks delicious!


Jenn said...

Egg drop soup is something I will always order, but I have never made it at home. My mom used to make it with Lipton's instant soup mix, which was surprisingly good.. at least at the time :) Will have to give this one a try for sure!

Big Dude said...

Egg drop is my favorite Asian soup and I like the addition of the chicken and noodles to make a hearty version.

Priya Suresh said...

Its rainy here, definitely this soup will keep me warm.

David said...

Mary, This is a great twist on two of our favorite soups...egg drop and chicken noodle! Thanks for the recipe...and the 'comfort' this soup will provide. Take Care, Big Daddy Dave

decocinasytacones said...

We were suppose to be enjoying beaches already, but the weather is terrible, winter completely and it´s pouring rain all the time with low temp. so a soup will be perfect for days like these.
Love and have a great day.

Tricia Buice said...

Oh sounds great! I love the soy sauce and ginger addition - so interesting!

Chris Scheuer said...

I like the Asian twist you've got going on here, never have put ginger in muy chicken soup but it sounds quite delightful.

Vicki Bensinger said...

There are some soups you just want to pick up the bowl and drink out of - this looks like one of them. I will definitely save this to make on our next chilly day. Looks and sounds delicious!

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