Golden Noodle Soup With Soft Boiled Eggs Recipes

GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS

Golden noodle soup with soft-boiled eggs image

Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too

Provided by Cassie Best

Time 30m

Number Of Ingredients 24

Ingredients

4 medium eggs
400g egg noodles
2 tbsp vegetable oil
2 large garlic cloves, crushed
1 tbsp ginger purée
2 tsp turmeric
400ml low-salt stock, made with 1 low-salt chicken stock cube or 1 tbsp concentrated low-salt liquid stock
2 x 400g cans reduced-fat coconut milk
3 tbsp reduced-salt light soy sauce
1 tbsp light brown soft sugar
150g sugar snap peas
small bunch of spring onions
small handful of coriander leaves
small saucepan
slotted spoon
medium-sized saucepan
colander
measuring spoons
garlic crusher
wooden spoon
measuring jug
tin opener
chopping board
sharp knife

Steps:

Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
Peel the garlic cloves and crush them to a paste using a garlic crusher.
Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.

Nutrition Facts : Calories 714 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2.7 milligram of sodium

CHICKEN NOODLE SOUP WITH EGG NOODLES

Chicken Noodle Soup with Egg Noodles image

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Provided by Totally Fit & Fabulous

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Steps:

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g

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