Egg Noodle Soup

Imagine a steaming bowl of egg noodle soup, the aroma of garlic and onion wafting through the air.

There’s something about the simplicity of this dish that brings warmth and comfort to any table.

With just a few ingredients, this Asian-inspired soup transforms into a delightful meal in under 40 minutes.

As the flavors meld together, a heartwarming blend awaits.

Let’s bring this comforting dish to life and savor every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 medium saucepan
• 1 cutting board
• 1 knife
• 1 ladle
• 1 strainer

Ingredients

• 200 grams egg noodles
• 1 liter chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 100 grams cooked chicken, shredded
• 2 scallions, chopped
• Salt to taste
• Pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Egg Noodle Soup, you can follow this timeline:

Timeline for Egg Noodle Soup Preparation and Cooking

Preparation and Cooking Activities:

1. Read through the Recipe:
   • Time Required: 5 minutes
   • Activity: Familiarize yourself with the recipe, ingredients, and steps involved.
2. Prep Time:
   • Time Required: 15 minutes
   • Activity Breakdown:
   • 0-5 minutes: Gather and prepare all ingredients and equipment.
   • 5-10 minutes: Chop the onion and scallions, mince the garlic, and slice the carrot.
   • 10-15 minutes: Shred the cooked chicken.
3. Cooking Time:
   • Time Required: 20 minutes
   • Activity Breakdown:
   • 0-5 minutes: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
   • 5-8 minutes: Stir in sliced carrot and cook for 2-3 minutes.
   • 8-10 minutes: Pour in chicken broth and bring to a boil.
   • 10-12 minutes: Add soy sauce, salt, and pepper to the broth.
   • 12-17 minutes: In a separate saucepan, cook egg noodles as per package instructions (usually takes about 5 minutes).
   • 17-18 minutes: Drain the noodles and set aside.
   • 18-23 minutes: Add shredded chicken to the pot and simmer for 5 minutes.
   • 23-25 minutes: Add cooked noodles to the soup and stir well.
4. Resting Time:
   • Time Required: 5 minutes
   • Activity: Allow the soup to rest to enhance flavors.
5. Garnishing and Serving:
   • Time Required: 2 minutes
   • Activity: Garnish the soup with chopped scallions and serve.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until fragrant.

Stir in sliced carrot and cook for 2-3 minutes.

Pour in chicken broth and bring to a boil.

Add soy sauce, salt, and pepper to the broth.

In a separate saucepan, cook egg noodles as per package instructions.

Drain the noodles and set aside.

Add shredded chicken to the pot and simmer for 5 minutes.

Add cooked noodles to the soup and stir well.

Allow the soup to rest for 5 minutes before serving.

Garnish with chopped scallions before serving.

Serving Tips

• Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
• Steamed Vegetables: Pair with steamed vegetables like broccoli or bok choy for a nutritious side.
• Spring Rolls: Complement the soup with crispy spring rolls for a delightful textural contrast.
• Kimchi: Add a serving of kimchi for a spicy and tangy kick alongside the soup.
• Green Salad: A fresh green salad with a light vinaigrette can balance the richness of the soup.

Storage

Store leftover egg noodle soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding extra broth if needed to maintain desired consistency.

Freezing

To freeze egg noodle soup, let it cool completely.

Transfer to airtight containers, leaving space for expansion.

Label with date.

Freeze up to three months for best quality.

Reheating

To reheat egg noodle soup, gently warm it on the stove over low heat.

Stir occasionally. Avoid boiling to prevent overcooking the noodles.

Alternatively, microwave on medium power. Stir halfway.

Final Thoughts

Egg noodle soup is a comforting and versatile dish that can be easily customized to suit your taste preferences.

The combination of tender egg noodles, savory chicken broth, and a mix of vegetables creates a satisfying meal.

It’s perfect for a cozy dinner or a quick lunch.

Feel free to experiment by adding your favorite ingredients or adjusting the seasoning to create your ideal version of this classic Asian dish. Enjoy!

Frequently Asked Questions

Can Egg Noodles Be Substituted With a Gluten-Free Option?

You can substitute egg noodles with gluten-free rice noodles. Make sure you cook them according to package instructions. This maintains flavor balance and texture. Additions like sesame oil or chili flakes enhance taste. Adjust salt and pepper accordingly.

What Is the Nutritional Value of Egg Noodle Soup?

You’ll find that the nutritional value depends on ingredients like protein from chicken, carbohydrates from noodles, and vitamins from vegetables. Adjusting quantities or adding ingredients like bok choy can enhance flavor balance and nutritional profile.

How Can I Make This Soup Vegetarian?

Replace chicken broth with vegetable broth and omit shredded chicken. Add tofu or tempeh for protein. Enhance flavor balance by incorporating mushrooms or bok choy. Adjust saltiness using soy sauce and add miso paste for umami depth.

What Are Some Wine Pairings for Egg Noodle Soup?

Pair your dish with a light-bodied white wine like Sauvignon Blanc or a dry Riesling. These wines offer a crisp acidity, balancing the savory broth and enhancing subtle flavors. Avoid heavy reds, which can overpower delicate nuances.

Can I Use Homemade Chicken Broth Instead of Store-Bought?

Yes, you can use homemade chicken broth. Make certain it’s well-seasoned for flavor balance. Simmer it longer for depth, and skim impurities. Adjust salt, pepper, and soy sauce to taste after adding to the soup.

Egg Noodle Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Course Main

Cuisine Asian

Servings 4 servings

Equipment

• 1 Large pot
• 1 Medium saucepan
• 1 Cutting board
• 1 Knife
• 1 Ladle
• 1 strainer

Ingredients

  

1x2x3x

• 200 grams egg noodles
• 1 liter chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 carrot sliced
• 100 grams cooked chicken shredded
• 2 scallions chopped
• salt to taste
• pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic, sauté until fragrant.
• Stir in sliced carrot and cook for 2-3 minutes.
• Pour in chicken broth and bring to a boil.
• Add soy sauce, salt, and pepper to the broth.
• In a separate saucepan, cook egg noodles as per package instructions.
• Drain the noodles and set aside.
• Add shredded chicken to the pot and simmer for 5 minutes.
• Add cooked noodles to the soup and stir well.
• Allow the soup to rest for 5 minutes before serving.
• Garnish with chopped scallions before serving.

Notes

For extra flavor, consider adding a dash of sesame oil or a sprinkle of chili flakes to the soup. Adjust the seasoning to taste, and feel free to add more vegetables such as mushrooms or bok choy for added nutrition and texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.