Chicken Egg Noodle Soup

Chicken Egg Noodle Soup


48 people made this

About this recipe: You'll love this flavourful, mild soup on a misty monsoon evening or whenever you've had a long day and need something comforting. Feel free to add crushed chillies to spice it up.


Serves: 2 

  • 110g egg noodles
  • 2 cups chicken stock
  • 6 mushrooms, sliced (shiitake preferred)
  • 2 green onions, chopped
  • 1 skinless, boneless chicken, cut into bite-size pieces
  • 2 eggs

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Cook noodles. Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken stock to a boil in a medium pan with mushrooms and green onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock.
  3. Continue to cook until chicken is no longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

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