Chinese Egg Chicken Noodle Soup

By Jennifer

4 Person

40 Minutes

0 Calories

Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.

Ingredients

4 large eggs, poached
9 oz. Chinese dried egg noodles
2 boneless, skinless chicken breast halves (8 ounces each)
Hot sauce, such as Sriracha (optional)
1 pound Chinese broccoli or broccolini, sliced crosswise into 1-inch pieces
Coarse salt
8 cups homemade or store-bought chicken broth

Method

01

Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.
02

Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.
03

Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.
04

Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Chinese Egg Chicken Noodle Soup

3.6

( By Jennifer )

Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

4 large eggs, poached

9 oz. Chinese dried egg noodles

2 boneless, skinless chicken breast halves (8 ounces each)

Hot sauce, such as Sriracha (optional)

1 pound Chinese broccoli or broccolini, sliced crosswise into 1-inch pieces

Coarse salt

8 cups homemade or store-bought chicken broth

03 Method

Step 1

Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.

Step 3

Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.

Step 4

Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

04 Author