Egg Drop Soup With Chicken And Noodles Recipes

EGG DROP SOUP WITH CHICKEN AND NOODLES

Steps:

• Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
• Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
• Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
• Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

CHICKEN NOODLE EGG DROP SOUP

Steps:

• To make the stock, place the whole chicken, carrots, celery, onion, garlic, bay leaves, herbs, salt and pepper in a large stock pot. Cover the ingredients with water - enough to cover them by an inch or so. I usually use about 4 quarts (a gallon!) of water total and I find that makes for a very flavorful stock!
• Bring the stock to a boil, then reduce it to a simmer and cover it. I tend to leave the lid very slightly cracked - enough so the stock doesn't boil over, but not enough that the liquid evaporates. As you're cooking the stock, you can skin the foam off the top. I let my stock simmer for 2 to 3 hours.
• When it's finished, I discard the vegetables and herbs. I place the chicken on a large platter to cool and then pull the meat from the chicken.
• I like to double strain the chicken stock. I place a fine mesh strainer over a large bowl or measuring cup and strain the stock once. This catches any loose herbs, vegetables or pieces of chicken. I then strain it one more time the same way.
• I like to use the chicken from the whole bird that I use to make the stock. I always see conflicting information about this (some people think it's flavorless, others think it's dry, etc), but I think it works great and we love it. If you'd like to discard the entire chicken and meat, you can always use a store bought rotisserie chicken or cook other chicken breasts to get the meat for your soup.
• To make the soup, heat the same stock pot over medium heat. Add the butter and once it's melted, add the onions, carrots and celery with a pinch of salt and pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
• Stir the chicken into the vegetables. Add the stock back into the pot. I usually add it all back in and this makes a large portion of chicken noodle soup! Depending on how many people you are feeding, you can take the soup and freeze it at this point, before adding the noodles. The noodles will soak up the liquid, so you want to add those in shortly before serving.
• Bring the mixture to a simmer. If you like a noodle heavy soup, you can go with a full 12 ounces. If you want a more brothy soup, start with 8 ounces. Add the noodles and within 15 minutes, the soup should be ready to serve. Squeeze in the lemon juice. Taste the soup and season it additionally with salt and pepper if desired.
• To serve bowls of the egg drop soup, take 1 to 2 eggs (your preference!) and lightly beat them in small bowl of measuring cup. Ladle the hot soup into bowls (this is the key! You want it to be hot!) and immediately drizzle in the beaten egg in a slow stream. Use your spoon to slowly swirl the soup back and forth.
• You can garnish the soup with fresh parsley or cilantro, as well as a drop of toasted sesame oil if you wish!

EGG DROP SOUP WITH CHICKEN

Steps:

• In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
• Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
• Stir gently before ladling into bowls.

CHINESE EGG DROP SOUP WITH NOODLES

Steps:

• Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

CHICKEN NOODLE SOUP WITH EGG NOODLES

Steps:

• Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
• Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
• Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.