There’s something magical about a bowl of chicken noodle egg drop soup. It’s the kind of meal that wraps you in warmth, whether you’re fighting off a chill or just need a little pick-me-up. This recipe is my go-to when I want something comforting yet quick to make—perfect for busy weeknights or lazy weekends. The combo of tender chicken, egg noodles, and delicate egg ribbons creates a texture that’s just *chef’s kiss*. Plus, the eggs add a boost of protein, making it as nourishing as it is delicious. Trust me, one spoonful of this soup, and you’ll feel like you’re getting a big, cozy hug.

Why You’ll Love This Chicken Noodle Egg Drop Soup

This isn’t just any soup—it’s a total game-changer. Here’s why:

• Ready in 25 minutes: Perfect for when you need something hearty now—faster than waiting for takeout!
• Comfort in a bowl: Silky egg ribbons and tender noodles make every spoonful feel like a cozy blanket for your soul.
• Protein-packed: Eggs and chicken team up to keep you full and energized (way better than sad, broth-only soups).
• Customizer’s dream: Toss in extra veggies, swap noodles, or spice it up—it’s forgiving and flexible.

Seriously, this soup checks all the boxes. Even my picky nephew slurps it up!

Ingredients for Chicken Noodle Egg Drop Soup

Gathering the right ingredients is half the battle—but don’t worry, this list is simple and flexible. Here’s what you’ll need:

• 4 cups chicken broth (I use low-sodium so I can control the salt)
• 2 cups water (trust me, this balances the broth perfectly)
• 1 boneless, skinless chicken fillet, cooked and shredded (leftover rotisserie chicken works wonders!)
• 1 cup egg noodles (the classic wide ones are my favorite)
• 2 eggs, beaten (farm-fresh if you can get ’em)
• 1 carrot, thinly sliced (I like them on the diagonal—pretty and practical)
• 1 stalk celery, chopped (leaves and all for extra flavor)
• 1 green onion, sliced (save some for garnish)
• 1 clove garlic, minced (or more if you’re feeling bold)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly cracked is best)

See? Nothing fancy—just good, honest ingredients that come together beautifully.

How to Make Chicken Noodle Egg Drop Soup

This soup comes together so easily, you’ll wonder why you ever ordered takeout. The key is patience with the eggs—rush them, and you’ll lose those beautiful silky ribbons. Here’s exactly how I make it:

Step 1: Prepare the Broth Base

First, grab your favorite soup pot—I use my trusty Dutch oven. Pour in the chicken broth and water, then crank the heat to high. Once it’s bubbling away (that’s your cue!), toss in the shredded chicken, carrots, celery, and garlic. The aroma at this stage is incredible! Let everything mingle for about 2 minutes while you prep the next steps.

Step 2: Add Noodles and Simmer

Now for the noodles! Stir them in gently—they’ll sink at first but don’t worry. Reduce the heat to a happy simmer (not a rolling boil) and set your timer for 8 minutes. This is when the magic happens: the noodles soak up flavor while the veggies soften just right. Peek occasionally and give a lazy stir—you want al dente noodles, not mush!

Step 3: Create Egg Ribbons

Here’s where you need zen-like calm. Take your beaten eggs and slowly drizzle them in a thin stream while gently stirring the soup in one direction with your other hand. Imagine you’re drawing little circles with your spoon—too fast and you’ll get scrambled eggs! The eggs should cook instantly into wispy ribbons. Immediately remove from heat, season with salt and pepper, and marvel at your handiwork.

Tips for Perfect Chicken Noodle Egg Drop Soup

After making this soup more times than I can count, I’ve picked up a few tricks that make all the difference:

• Pre-cooked chicken is your friend: Rotisserie chicken or leftovers save so much time—just shred and toss it in!
• Taste before salting: Broth varies wildly in saltiness. I always wait until the end to adjust seasoning.
• Egg ribbon secret: Pour the eggs in a slow, steady stream while stirring gently—think “rainfall,” not “waterfall.”
• Noodle watch: They keep cooking in the hot broth, so pull them when they’re just tender to avoid mush.

Follow these, and you’ll have restaurant-worthy soup every time!

Ingredient Substitutions & Variations

Don’t stress if you’re missing an ingredient—this soup is crazy adaptable! Swap chicken for shredded rotisserie turkey or even crispy tofu if you’re going meatless. No egg noodles? Rice noodles or gluten-free pasta work beautifully. For extra greens, toss in spinach or kale at the end. The broth’s the boss here—everything else is just playing along!

Serving Suggestions for Chicken Noodle Egg Drop Soup

This soup is a star on its own, but I love dressing it up for a full meal. A hunk of crusty bread is perfect for soaking up every last drop—garlic bread takes it next level. For freshness, pair it with a simple cucumber salad or steamed greens. Don’t forget the garnishes! Extra green onions, a sprinkle of sesame seeds, or a dash of chili oil make it look (and taste) like it came from your favorite takeout spot.

Storing and Reheating Chicken Noodle Egg Drop Soup

This soup keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. When reheating, go low and slow! Warm it gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep those delicate egg ribbons intact. Trust me, it tastes just as good as the first bowl!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on why this soup makes me feel good—without any guilt! Based on my usual ingredients, each hearty bowl comes in around 180 calories and packs a solid 16g of protein thanks to those eggs and chicken. The carrots and celery add a nice vitamin boost too. Keep in mind, these numbers can shift depending on your broth’s sodium level or if you go wild with the noodles (no judgment here!). It’s wholesome comfort food that actually fuels your body—how often does that happen?

Frequently Asked Questions

Can I freeze chicken noodle egg drop soup?
I wouldn’t recommend it—those delicate egg ribbons turn rubbery when frozen and reheated. This soup is best enjoyed fresh or kept in the fridge for up to 3 days.

Can I use regular pasta instead of egg noodles?
Absolutely! Any small pasta works—I’ve used ditalini, orzo, even broken spaghetti in a pinch. Just adjust cook time based on the package directions.

Why did my eggs clump instead of forming ribbons?
You probably poured too fast or stirred too vigorously. Next time, think “slow drizzle” and gentle circular motions—like you’re making lazy figure eights with your spoon.

Can I make this vegetarian?
Yes! Swap chicken broth for veggie broth and replace the chicken with mushrooms or tofu. The eggs will still give you that protein punch.

My soup got too thick overnight. Help!
No worries—just stir in a splash of broth or water when reheating. The noodles drink up liquid like crazy!

Final Thoughts

There you have it—my foolproof way to make chicken noodle egg drop soup that’ll warm you from the inside out. Give it a try and let me know how it turns out. Happy slurping!

25-Minute Chicken Noodle Egg Drop Soup – Pure Comfort (Count: 56 chars)

---

• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

A comforting and easy-to-make chicken noodle soup with egg drop for extra protein and texture.

---

Ingredients

Scale 1x2x3x

• 4 cups chicken broth
• 2 cups water
• 1 boneless, skinless chicken fillet, shredded
• 1 cup egg noodles
• 2 eggs, beaten
• 1 carrot, sliced
• 1 stalk celery, chopped
• 1 green onion, sliced
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

---

Instructions

1. In a pot, bring chicken broth and water to a boil.
2. Add shredded chicken, egg noodles, carrot, celery, and garlic. Simmer for 8-10 minutes.
3. Slowly pour beaten eggs into the soup while stirring gently to create egg ribbons.
4. Season with salt and black pepper.
5. Garnish with green onions before serving.

Notes

• Use pre-cooked chicken for faster preparation.
• Adjust salt based on the broth’s sodium content.
• Stir eggs slowly for delicate ribbons.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 2g
• Sodium: 800mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 120mg

Keywords: chicken noodle soup, egg drop soup, easy soup recipe