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–+ servings
Amanda Patel

Chicken Noodle Soup with Egg Drop Swirl

This cozy one-pot soup combines classic chicken noodle comfort with a silky egg drop swirl, making it protein-rich, velvety, and perfect for weeknights. Balanced with lemon, herbs, and simple aromatics, it’s quick to prepare, deeply satisfying, and flexible enough to fit every table and diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp neutral oil
  • 1 small onion, diced
  • 2 carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 tsp grated fresh ginger (optional)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken stock
  • 2 cups shredded cooked chicken (thigh or breast)
  • 8 oz wide egg noodles (or other noodles)
  • ¾ tsp kosher salt, to taste
  • ½ tsp black pepper
  • 1 tsp rice vinegar or lemon juice, plus more to taste
  • 2–3 large eggs, beaten smooth
  • 2 tbsp chopped parsley or scallions
  • ½ tsp toasted sesame oil or chili crisp (optional)

Equipment

  • 5–6 qt pot or Dutch oven
  • balloon whisk or fork for beating eggs
  • measuring cup with spout for pouring eggs
  • tongs for stirring noodles
  • ladle for portioning and swirling

Method
 

  1. Heat oils over medium in a 5–6 qt pot. Add onion, carrots, celery, and a pinch of salt. Cook for 5 minutes until glossy and slightly tender.
  2. Stir in ginger (if using) and garlic. Cook 1 minute until fragrant but not browned.
  3. Pour in chicken stock. Bring to a steady simmer and cook 8 minutes, until carrots are fork-tender.
  4. Stir in shredded chicken, salt, and pepper. Simmer 2 minutes and taste for seasoning.
  5. Add noodles and cook 6–7 minutes until al dente, stirring occasionally to prevent sticking.
  6. Lower heat to a gentle simmer. Slowly drizzle in beaten eggs while stirring in one direction to create delicate ribbons.
  7. Turn off heat. Stir in lemon juice or vinegar, herbs, and optional sesame oil or chili crisp. Adjust to taste.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 22gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 740mgPotassium: 530mgFiber: 2gSugar: 3gVitamin A: 6200IUVitamin C: 6mgCalcium: 45mgIron: 2.1mg

Notes

For best egg ribbons, pour the beaten eggs slowly into gently simmering broth and stir in one direction. Store without noodles for freezing. Add lemon juice and herbs just before serving for fresh flavor. Try adding spinach, swapping noodles, or using tofu for a veg version. Reheat gently to preserve texture.

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