CHICKEN EGG-DROP SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
- Photograph by Con Poulos
Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams
CHICKEN EGG DROP SOUP
Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 243mg cholesterol, Sodium 956mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
CHICKEN NOODLE SOUP WITH EGG NOODLES
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!
Provided by Totally Fit & Fabulous
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g
EGG DROP SOUP WITH CHICKEN AND NOODLES
Make and share this Egg Drop Soup With Chicken and Noodles recipe from Food.com.
Provided by yogiclarebear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140, Fat 2.8, SaturatedFat 0.8, Cholesterol 70.5, Sodium 407.5, Carbohydrate 22.4, Fiber 0.7, Sugar 0.7, Protein 6.7
EGG DROP RAMEN NOODLE SOUP
So easy and great on a cold day. For a heartier soup, you can add cabbage, carrots and chicken.
Provided by Katie Willett
Categories Noodle Soup
Time 15m
Yield 5
Number Of Ingredients 7
Steps:
- Pour chicken stock and water into a large pot and bring to a boil.
- Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
- While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
- Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 37.5 g, Cholesterol 112.5 mg, Fat 4.5 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 1.2 g, Sodium 1414.1 mg
EGG DROP CHICKEN NOODLE SOUP
These quick and healthy noodles make the ideal midweek staple
Provided by Silvana Franco
Categories Dinner, Soup
Time 15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 273 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.04 milligram of sodium
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