Créé avec l’IA
Spicy Chicken Egg Drop Noodle Soup
30 min 348 kcal par portion Facile
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- egg noodles (dry weight)200 g
- soy sauce2 tablespoons
- large eggs2 pieces
- low-sodium chicken broth1000 ml
- chili garlic sauce1 tablespoon
- green onions50 g
Instructions
- 1
Slice the chicken breast into thin strips.
- 2
In a large pot, bring the chicken broth to a boil over medium-high heat.
- 3
Add the sliced chicken breast to the boiling broth and cook for 5-7 minutes, or until the chicken is cooked through.
- 4
Add the soy sauce and chili garlic sauce to the pot, stirring to combine.
- 5
Add the egg noodles to the pot and cook according to package instructions (usually 4-5 minutes), until tender.
- 6
In a small bowl, beat the eggs well.
- 7
Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to create egg ribbons.
- 8
Slice the green onions thinly. Add most of the green onions to the soup, reserving some for garnish.
- 9
Taste and adjust seasoning if needed.
