Name: Easy Chicken Noodle Soup with Egg Drop Swirl (One-Pot, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 medium carrots, thinly sliced; 2 celery stalks, thinly sliced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 cups cooked shredded chicken (rotisserie or leftover); 8 oz wide egg noodles; 1 tsp fine sea salt, plus more to taste; ½ tsp freshly ground black pepper; ½ tsp turmeric (optional); 1 tbsp low-sodium soy sauce or 1 tsp fish sauce (optional); 2 large eggs, lightly beaten; 2 tbsp chopped fresh parsley or scallions; 1 tbsp fresh lemon juice

Description

A fast, soothing chicken noodle soup that gets a silky upgrade from an egg-drop swirl. Tender noodles, juicy chicken, and soft veggies simmer in golden, peppery broth, then beaten eggs are streamed in at the end for delicate ribbons that add body and protein—without cream. Bright lemon and fresh herbs finish each bowl. Weeknight-easy, budget-friendly, and great for leftovers.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 medium carrots, thinly sliced
2 celery stalks, thinly sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or leftover)
8 oz wide egg noodles
1 tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper
½ tsp turmeric (optional)
1 tbsp low-sodium soy sauce or 1 tsp fish sauce (optional)
2 large eggs, lightly beaten
2 tbsp chopped fresh parsley or scallions
1 tbsp fresh lemon juice

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Instructions

Warm oil in a 5–6 qt pot over medium heat. Add onion, carrots, and celery with a pinch of salt; sauté 5 minutes until onions turn translucent.
Stir in garlic and turmeric; cook 30–60 seconds until fragrant.
Add broth; bring to a boil, then simmer 8–10 minutes until carrots are just tender.
Stir in chicken, pepper, and soy/fish sauce (if using); return to a lively simmer.
Add egg noodles; simmer 6–7 minutes until al dente, stirring occasionally.
Reduce heat to low. With the soup gently swirling, drizzle in beaten eggs in a thin stream while slowly stirring in one direction to form delicate ribbons (about 1 minute).
Off heat, stir in lemon juice and parsley. Taste and adjust salt, pepper, and acid. Rest 2 minutes, then serve.

Notes

Use low-sodium broth so you can season perfectly at the end.
Add-ins at finish: peas, corn, or baby spinach.
Gluten-free: use GF noodles + tamari. Naturally dairy-free.
Make-ahead: cook soup base; add fresh noodles and do the egg swirl when reheating.
Ratio tip: about 1 egg per 3–4 cups broth keeps ribbons delicate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: soup recipes
Method: One-pot stovetop
Cuisine: American