Chicken Egg Noodle Soup

    25 mins

    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.

    48 people made this

    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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    Reviews and Ratings
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    Reviews in English (32)


    I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again.  -  02 Feb 2003  (Review from Allrecipes US | Canada)


    This tasted great! It doesn't make too much though so I added more chicken broth.  -  27 Jan 2002  (Review from Allrecipes US | Canada)


    it's suitable for an Asian like me! Yummy!  -  29 Apr 2001  (Review from Allrecipes US | Canada)