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Chicken soup with noodles and egg

Chicken Soup with Noodles and Egg

A hearty everyday first course for the whole family! This chicken soup with noodles and egg is delicious, filling, and very easy to make — even a beginner can manage it. You can swap the noodles for rice, lentils, any grain, beans, or pasta. Make the soup with any broth, with meat or without.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

600

Noodles

Potatoes

Onion

Carrots

Eggs

Fresh herbs

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 38 % 11 g

Carbohydrates 24 % 7 g

166 kcal

GI: 86 / 14 / 0

Cooking method

Step 1:

How do you make chicken soup with noodles and egg? Gather the ingredients. You can use any parts of the chicken for the soup, or just cut up a whole chicken into pieces. Use store-bought noodles or make your own.
Step 2:

Cover the chicken pieces with water, set over the heat, and bring to a boil. Simmer for about 25–30 minutes. Then pull the meat off the bones and return it to the strained broth.
Step 3:

Cut the peeled potatoes into pieces and add them to the pot with the chicken. Let them cook for about 15 minutes.
Step 4:

Meanwhile, make the sautéed vegetables from the onion and carrot. Peel and chop the vegetables however you like, then sauté them for a couple of minutes with a little vegetable oil. Prepare the egg. You can beat it raw in a bowl and pour it into the boiling soup, or boil it and add it that way. We prefer a pre-cooked egg. Add the sautéed vegetables and egg to the soup. Season with salt and spices to taste.
Step 5:

Next, add the noodles and cook everything together for a few minutes, going by the noodles' cooking time (it's on the package). Take the soup off the heat when the noodles are almost done. Stir in a little fresh herbs. Let the soup rest under the lid for a few minutes. In that time the noodles will finish cooking without going mushy. Ladle the finished soup into bowls and serve hot. Enjoy!

You can use store-bought noodles for the soup or make your own using this recipe.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and the dish's calorie count will change.
How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then drain and cover with cold water to cool. The sudden temperature change makes the shells easier to peel.