Or, how to survive Monday with chicken egg drop soup.
This is a MONDAY. The gray, dreary middle of January stretches on and we need something warm and restorative: chicken egg drop soup.
Chicken egg drop soup for the win.
2019 was the year I fell (again) for chicken noodle soup. For a long time, my family didn’t treat soup as a full meal — there are always exceptions, like chili and, on rare occasions, chicken noodle. But when I make a really good homemade version — especially one where I roast the chicken first — it becomes proper comfort food: hearty, nourishing, and satisfying.
Over the holiday break and into the start of the year, we battled illness — ear infections, pneumonia, and a nasty sinus infection. I thought I might dodge it, but eventually I got hit too. Nothing too severe, thankfully, so I threw together extra-comforting food to help us feel better.
Food that actually heals the mood: major comfort.
I started with a big pot of chicken noodle soup. I love making stock from a whole chicken — it creates a deep, real flavor. We’d had whole birds in the freezer from regular Butcher Box deliveries, so making stock from a whole chicken was perfect. If you want to read about the difference between bone broth and stock, there are good resources that explain it well.
My first batch was for the kids, and we all remembered how much we love this soup. It had been too long since I made it.
And it is SO good.
I was honestly surprised at how much my partner loved it. He had several bowls and was thrilled — which made me very pleased. With leftovers on hand, I wanted to make the soup even more filling without weighing it down. So I tried a simple trick: swirl in beaten egg, like in traditional egg drop soup.
OH
MY
GOSH.
Where had I been all this time? Why hadn’t I done this earlier? The eggs make the soup heartier in the lightest way — they add silkiness and body without heaviness. The result is deeply comforting and unexpectedly satisfying.
If you’ve never had traditional egg drop soup, it’s one of my favorites for comfort. Combining that texture with classic chicken noodle flavors is a revelation. Chicken egg drop soup — or chicken noodle egg drop soup — may very well be my new default for chicken soup.
You.will.love.it.
Chicken Noodle Egg Drop Soup
8
3 hrs
45 mins
3 hrs 45 mins
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Ingredients
Stock
- 1 whole chicken (3 to 4 pounds)
- 4 whole carrots
- 3 celery stalks
- 1 onion, cut in half
- 1 head garlic, top sliced off
- 1 to 2 bay leaves
- a handful of fresh herbs (thyme, sage, parsley)
- ½ teaspoon kosher salt
- ½ teaspoon whole peppercorns
Soup
- 1 to 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2/3 cup sliced carrots
- ½ cup diced celery
- 1½ cups shredded or cubed chicken breast
- 8 to 12 ounces wide egg noodles
- ½ lemon, juiced
- salt and pepper to taste
- 1 to 2 large eggs per bowl, lightly beaten
- chopped fresh herbs for garnish
- toasted sesame oil for drizzling (optional)
Instructions
Stock
- Place the whole chicken, carrots, celery, onion, garlic, bay leaves, herbs, salt and pepper in a large stockpot. Cover with water by about an inch (roughly 4 quarts) and bring to a boil.
- Reduce to a simmer, cover with the lid slightly cracked, and simmer for 2 to 3 hours. Skim any foam from the top as it cooks.
- When finished, discard the vegetables and herbs. Transfer the chicken to a platter to cool, then remove the meat.
- Double-strain the stock through a fine mesh strainer to remove any bits of herbs or chicken for a clear, flavorful broth.
- You can use the meat from the whole bird for the soup; if you prefer, substitute rotisserie chicken or cooked chicken breasts.
Soup
- Heat the stockpot over medium heat and melt the butter. Add the onion, carrots and celery with a pinch of salt and pepper. Cook, stirring, until the vegetables soften, about 6 to 8 minutes.
- Stir the shredded chicken into the vegetables, then add the strained stock back to the pot. This makes a large batch; you can freeze portions before adding noodles if desired.
- Bring to a simmer. Add the egg noodles (12 ounces for a noodle-forward soup, 8 ounces for a more brothy soup). Cook about 15 minutes until noodles are tender. Squeeze in the lemon juice and adjust seasoning with salt and pepper.
- To serve as egg drop bowls: lightly beat 1 to 2 eggs per bowl. Ladle hot soup into bowls and immediately drizzle the beaten egg in a slow stream while swirling with a spoon to create delicate ribbons.
- Garnish with fresh parsley or cilantro and a small drizzle of toasted sesame oil if you like.
Notes
Note
This soup reheats beautifully, even with noodles added. Reheat gently in a saucepan over low heat, adding extra water or stock to cover the soup by an inch, and warm until simmering.
Did you make this recipe?
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It’s cozy love in a bowl.