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Chrissy’s Classic Chicken Noodle Egg Drop Soup

Very easy recipe that is comfort food for the soul that anyone can make no matter your cooking ability. 

Chrissy’s Classic Chicken Noodle Egg Drop Soup


3 Lbs. cubed boneless skinless chicken meat
1 Tbsp butter
6 cups chicken stock
4 cups of water
4 stocks chopped celery
4 whole peeled and chopped carrots
½ yellow onion chopped finely
2 Tbsp. of minced garlic
1 tsp thyme
1 tsp ground black pepper
1 tsp salt
½ tsp parsley
2 Tbsp. poultry seasoning
2 eggs whisked (scrambled style in a cup)
3 cups Egg Noodles (Optional alternative* Cooked Rice)

Start by browning chopped chicken and butter over medium heat with onion and garlic in a large stock soup pot . Cook 5-7 minutes.

Add all remaining ingredients except egg noodles and eggs.

Start with the water and chicken stock when adding ingredients. Stir until all ingredients are fully incorporated. Bring to a hard boil let cook 10-15 min then turn down and continue cooking over Low heat (simmer) stirring occasionally for 1 hour.

Bring back to a medium boil and add egg noodles. Cook roughly 6-8 minutes until noodles are andante.

Whisk well 2 eggs in cup and slowly pour into soup, continue to cook 1 minute, and then turn off heat.

Lastly cover and let rest 10 minutes before serving. 

Serve and enjoy. 

Makes roughly 8-10 Servings


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