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Chicken Noodle Soup with Egg Drop Recipe

Chinese-American · Soup · 45 min total

A comforting fusion of chicken noodle soup and Chinese egg drop soup, featuring tender chicken, egg ribbons, and noodles in a savory broth.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 6 cups chicken broth
• 2 boneless skinless chicken breasts (about 12 oz total)
• 4 ounces egg noodles
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt and white pepper to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and ginger; cook 1 minute.
2. Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
3. Remove chicken from broth and shred with two forks. Return shredded chicken to pot.
4. Bring broth back to a boil. Add egg noodles and cook according to package directions until tender, about 6-8 minutes.
5. Reduce heat to a gentle simmer. Slowly pour beaten eggs into the soup in a thin stream while stirring the broth in a circular motion to create egg ribbons.
6. Stir in soy sauce and sesame oil. Season with salt and white pepper to taste.
7. Ladle into bowls and garnish with sliced green onions. Serve hot.

Tips

• For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into soup before adding eggs.
• Substitute chicken thighs for more flavor, or use leftover rotisserie chicken.
• Store leftovers in the refrigerator for up to 3 days; noodles may absorb broth, so add extra broth when reheating.

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