GET FREE RECIPES AND UPDATES

Fideos Egg Drop Soup with Chicken Broth

aerial view

 I’ve recently been under the weather- feeling really sick, and having no energy to do much let alone cook. I know that chicken soup is the best thing for me when I’m sick, but this time I couldn’t even stomach the thought of touching raw chicken much less cut it all apart for soup. I knew I was craving something my mom used to make when I felt like this as a kid- chicken soup but without a lot of chicken meat. So, I grabbed for the Saffron Road Chicken Broth (what a blessing that was), a packet of fideos (small angel hair pasta noodles) and a few other simple ingredients. 

Ingredients for Fideos

Olive oil, parsley, one egg and a bit of salt and pepper- and onion and garlic to sauté at the beginning of the soup. Once the onion is translucent and the garlic very slightly browned (salt and pepper are added at this time), add the broth (I used the Traditional Chicken Broth, but you can use any of their two chicken broths or the Classic Culinary Vegetable Broth) and bring it to a boil. Add the noodles and let them cook for several minutes (about five). 

Let it come to a boil

I also add the parsley at this time. 

add parsley

Once the noodles are cooked, add the egg. 

add egg

Simply crack it at the edge of the pot, but stir it immediately so that you get cooked egg throughout the soup and not just in large clumps (unless you like it that way). 

crack the egg

Let the egg cook off for a few minutes, keep the soup on low until ready to serve. Also keep in mind that the noodles will thicken the soup the longer you keep it on the stove or even at room temp or chilled- they basically plump up after cooking, which is why I used six cups of broth for this recipe because it was the best amount of broth-to-noodle ratio I tested.    

side view
The best part was that it was easy to make, very quick, and required very little effort on my part to make it- something very helpful when you’re not well and don’t have a personal chef at home to cook for you…

 

Fideos Egg Drop Soup with Chicken Broth
Serves 2
The perfect soup for those cold winter days when you need to feel better fast and need to make something for yourself- it's that easy!
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1/2 cup yellow onion, minced
  3. 2 garlic cloves, minced
  4. 3/4 teaspoon sea salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 6 cups Saffron Road Traditional Chicken Broth
  7. 1 cup Fideos (short/cut Angel Hair Pasta)
  8. 1 tablespoon dried or fresh parsley
  9. 1 egg
  10. Parmesan (optional)
Instructions
  1. In a medium size sauté pan, warm the olive oil gently. Add the onions and garlic and cook until the onion is translucent, stirring the garlic at the same time so that it does not burn. Add the salt and pepper while these cook.
  2. Add the chicken broth and bring to a boil, then reduce the heat to medium-low. Add the fideos/noodles and the parsley. Let the noodles cook for approximately five minutes.
  3. Crack the egg directly into the soup and stir immediately with a spoon or fork. Let the egg cook for about 2-3 minutes then keep the soup on low until ready to serve.
  4. Once served, ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese, if desired.
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

You May Like to Read These

2 thoughts on “Fideos Egg Drop Soup with Chicken Broth

  1. Sorry to hear you were sick, wish you lived next door, I am always feeding the sick, if I hear someones under the weather, I am there with hot food.

Leave a Comment

HTML Code here
HTML Code here
HTML Code here

Pin It on Pinterest