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Egg, Noodle and Cheese Soup Recipe

Egg, Noodle and Cheese Soup Recipe

Egg, Noodle and Cheese Soup Recipe

This is one of the easiest and quickest of soups to prepare. Use canned chicken stock to reduce the hassle of preparing it from scratch.

Ingredients :

  • Eggs 2
  • Salt 1/2 tsp
  • Ground black pepper 1/4 tsp
  • Chilled chicken stock 1.25 litres (40 fl oz / 5 cups)
  • Egg noodles 55 g (2 oz), cooked
  • Grated Parmesan cheese 3 Tbsp
  • Chopped spring onions (scallions) 2 tsp

Method :

  1. In a mixing bowl, beat eggs, salt, pepper and 125 ml (4 fl oz / 1/2 cup) chicken stock together with a wire whisk. Set aside.
  2. Pour remaining stock into a saucepan and add noodles and cheese.
  3. Place pan over high heat and bring stock to the boil. Reduce heat to low and whisk in egg mixture.
  4. Cook soup for 2 minutes, beating constantly. Do not allow it to boil.
  5. Remove pan from heat and ladle soup into serving bowls. Serve immediately, garnished with chopped spring onions.

Serves 4

See also Eggs Cooking “Egg Balls in Soup”