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This Chicken Noodle Soup with Egg to warm hearts while packing extra protein. First, I simmer shredded chicken, carrots, and egg noodles in a homemade chicken broth. Then, I whisk eggs with a splash of milk and drizzle them into the simmering soup to form silky ribbons. Next, I season with sea salt, freshly cracked pepper, and chopped parsley. Finally, I garnish bowls with extra parsley and serve hot. This quick, nourishing soup comforts your soul and fuels your body with lean protein. It’s perfect for chilly evenings or when someone feels under the weather.
Few dishes warm the heart like a classic chicken noodle soup. Yet, today I add an extra twist with an egg for richer texture and added protein. This Chicken Noodle Soup with Egg combines tender chicken, hearty noodles, and vibrant veggies. Meanwhile, the eggs swirl into the broth, creating delicate ribbons that melt in your mouth. You’ll find this recipe easy to follow, perfect for weeknight dinners or when you need comfort. Plus, it uses simple pantry staples and cooks in under 30 minutes. Whether you meal prep or serve straight away, this soup satisfies cravings and supports balanced eating. Let’s dive into how to make this cozy dish at home.
The Story & Inspiration Behind Chicken Noodle Soup with Egg
A Personal Memory
When I first tasted soup in my grandmother’s kitchen, she had already added a poached egg to her broth. She named it her “secret hug.” Years later, I recreated that moment with my own version: Chicken Noodle Soup with Egg. On a rainy afternoon, I remember standing on a wooden stool while she stirred the pot. Meanwhile, I cracked eggs into a bowl and asked endless questions—each one more important than the last. By the time the soup bubbled, it carried her warmth and my excitement. Today, every time I make this Chicken Noodle Soup with Egg, I feel that same cozy connection. It reminds me that cooking brings people together and eases worries, one spoonful at a time.
Why This Recipe Matters
First, this recipe packs extra protein thanks to the egg. In addition, you get the familiar comfort of classic chicken noodle soup. Moreover, the silky ribbons of egg transform a simple bowl into something special. Families appreciate the easy prep, and busy professionals love the quick cook time. Therefore, this dish fits into balanced diets—from low-carb to keto-friendly with a few swaps. Plus, it uses staple ingredients you likely have on hand. As a result, Chicken Noodle Soup with Egg becomes your go-to comfort meal when you crave warmth and nutrition in a single bowl.
Chicken Noodle Soup with Egg
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
- Stir in garlic and cook for 1 minute until fragrant. Then, pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and egg noodles. Reduce heat to medium-low and simmer for 8–10 minutes until noodles are tender.
- Meanwhile, whisk eggs with milk in a small bowl. Slowly drizzle the egg mixture into the simmering soup while stirring gently to form ribbons.
- Season with sea salt and black pepper. Stir in chopped parsley, then remove from heat.
- Ladle into bowls, garnish with extra parsley if desired, and serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients & Instructions
Before you begin, gather fresh ingredients and set up your workspace. This Chicken Noodle Soup with Egg uses pantry staples and a few fresh items to create a nourishing meal in under 30 minutes.
Ingredients You Need for Chicken Noodle Soup with Egg
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tbsp |
| Yellow onion, diced | 1 cup |
| Carrots, sliced | 1 cup |
| Celery stalks, sliced | 3 |
| Garlic cloves, minced | 2 |
| Chicken broth (low-sodium) | 6 cups |
| Cooked chicken, shredded | 2 cups |
| Egg noodles | 2 cups |
| Large eggs | 2 |
| Milk or cream | 2 tbsp |
| Sea salt | To taste |
| Black pepper, freshly cracked | To taste |
| Fresh parsley, chopped | 2 tbsp |
Step-by-Step Instructions for Chicken Noodle Soup with Egg
- Heat olive oil in a large pot over medium heat. First, add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
- Stir in garlic and cook for 1 minute until fragrant. Then, pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and egg noodles. Reduce heat to medium-low and simmer for 8–10 minutes, until noodles are tender.
- Meanwhile, whisk eggs with milk in a small bowl. Next, slowly drizzle the egg mixture into the simmering soup while stirring gently.
- Continue stirring for 1–2 minutes until egg ribbons form throughout the soup. The texture will turn silky.
- Season the soup with sea salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
- Remove the pot from heat. Stir in chopped parsley for a burst of fresh flavor.
- Ladle the hot Chicken Noodle Soup with Egg into bowls. Serve immediately and enjoy the comforting warmth.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you follow a low-carb plan, replace egg noodles with zucchini ribbons or shirataki noodles. For a gluten-free option, swap to rice noodles or gluten-free pasta. You can also make this soup vegetarian by using vegetable broth and adding firm tofu instead of chicken. Moreover, try herbs like thyme or dill for extra aroma. Alternatively, stir in a squeeze of lemon juice for a bright finish.
For a protein boost, add an extra egg or stir in a scoop of Greek yogurt after removing the soup from heat. Finally, if you love spice, toss in red pepper flakes or a dash of hot sauce. These simple swaps let you customize the dish without losing its cozy appeal.
Serving Suggestions
Garnish bowls with fresh parsley, chives, or a sprinkle of Parmesan cheese. Serve with crusty bread, garlic toast, or a side salad for a fuller meal. If you meal-prep, store the soup (without noodles) in an airtight container for up to 4 days. Reheat on the stove, then add fresh noodles and egg ribbons just before serving.
You can also freeze this soup in portions. Thaw in the refrigerator overnight and reheat gently on the stovetop. Next, stir in fresh noodles and whisked eggs to revive the silky texture. This way, you enjoy a warm, comforting bowl anytime you need it.
Health Benefits of Chicken Noodle Soup with Egg
First, chicken provides high-quality lean protein. It supports muscle repair and keeps you full longer. Meanwhile, the egg adds extra protein and healthy fats, making this soup a balanced meal that fuels your day.
Next, vegetables like carrots, celery, and onions deliver fiber, vitamins A and C, and essential minerals. These nutrients support your immune system and promote good digestion. Moreover, garlic offers natural antioxidants and anti-inflammatory properties.
In addition, the broth-based soup keeps you hydrated and soothes sore throats. For those following low-carb or keto diets, swapping noodles for zucchini ribbons cuts carbs and keeps the bowl light. Plus, you can adjust the sodium level by choosing low-sodium broth.
Overall, Chicken Noodle Soup with Egg fits into a balanced lifestyle. It brings warmth, flavor, and nutrition together in one simple bowl. Whether you need comfort or recovery, this recipe delivers both health benefits and hearty satisfaction.
Conclusion
Chicken Noodle Soup with Egg proves that comfort food can also be nutritious. By adding egg ribbons to a classic recipe, you boost protein and create a luxurious texture. You’ll find this soup quick to make, easy to customize, and perfect for any season. Best of all, it brings back cherished memories from my grandmother’s kitchen and inspires new moments with your loved ones. So gather your ingredients, follow these simple steps, and let the aroma fill your home. Finally, enjoy each spoonful of this cozy, satisfying bowl—your heart and body will thank you for it.
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FAQs About Chicken Noodle Soup with Egg
Can I use leftover roast chicken?
Yes, leftover roast chicken works perfectly. Simply shred it and add in step 3. Leftover meat adds extra flavor without extra cooking time.
What type of egg works best?
Standard large eggs give the best ribbon texture. If you prefer richer yolks, use organic or pasture-raised eggs. They blend well and enhance flavor.
How do I store and reheat this soup?
Store the soup (without noodles) in an airtight container for up to 4 days. Reheat gently on the stove, then add fresh noodles and whisked egg ribbons before serving.
Is this soup gluten-free?
To make it gluten-free, swap egg noodles for rice noodles or gluten-free pasta. Use a certified gluten-free broth to ensure the entire recipe stays safe for celiac diets.