Egg Drop Chicken Noodle Soup

A simple and light chicken noodle soup recipe. It's like a warm hug in a bowl!

by Silvana Franco

Ingredients

Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan.

Pour the eggs over the prongs in a slow stream.

Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.

Drain the noodles and divide between four bowls.

Ladle over the egg drop broth, scatter with onions and serve.