Egg drop chicken noodle soup

10-30 minutes 4 servings 400 kcal or less baby corn chicken breast chicken breasts chicken stock chinese recipes easy fat good for you healthy recipes leftover chicken lemon juice low mains noodle noodle ideas noodles quick sherry vinegar soup

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Source

Ingredients

2 skinless, boneless chicken breasts , diced

1.2l low-salt chicken stock

140g wholewheat noodle

140g baby corn , halved lengthways, or frozen sweetcorn

2 eggs , beaten

squeeze lemon juice

½ tsp sherry vinegar

2 spring onions , finely chopped

Method

Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.

Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.