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Noodle Egg Drop Soup

chef.tim.lee's picture
Ingredients
  Chicken broth 2 Can (20 oz)
  Water 4 Cup (64 tbs)
  Egg noodles 1 1⁄2 Cup (24 tbs), uncooked
  Eggs 2 Small, beaten
  Parsley 2 Tablespoon, chopped
  Butter 2 Tablespoon
Directions

Bring chicken broth and water to boil; gradually add noodles, stirring occasionally; cook 8 minutes.
Reduce hcattoJow, stir in eggs.
Simmer 3 minutes longer.
Remove from heat; stir in parsley and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Servings: 
4

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 251 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 131.8 mg43.9%

Sodium 396.7 mg16.5%

Total Carbohydrates 31 g10.4%

Dietary Fiber 1.6 g6.5%

Sugars 1.6 g

Protein 9 g18.5%

Vitamin A 18.8% Vitamin C 16.6%

Calcium 3.7% Iron 9%

*Based on a 2000 Calorie diet

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Noodle Egg Drop Soup Recipe