Kids Egg and Chicken Noodle Soup
ChineseKidsDesi eggsEasy
A warm, mild chicken noodle soup with soft egg ribbons — comforting, light and easy for children to eat.
Prep time10 min
Cook time12 min
Total time22 min
Servings3
Ingredients
- 1 Desi egg, beaten
- 1 cup cooked noodles
- 1/2 cup shredded cooked chicken
- 2 cups chicken stock (yakhni)
- 1/2 cup peas and diced carrot
- 1/2 teaspoon salt
- 1 tablespoon chopped spring onion
Method
- Bring the stock to a boil in a saucepan and add the peas, carrot and salt. Simmer for 4 minutes.
- Add the cooked noodles and shredded chicken and simmer for 2 minutes.
- Turn the heat to low and slowly pour in the beaten egg while stirring gently so soft ribbons form.
- Simmer for 1 more minute.
- Serve warm in bowls with a sprinkle of spring onion.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)15 g
Fat (estimate)8 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition figures are estimates only. Serve warm, not piping hot, for children. Allergens: egg, wheat (noodles). Pakistani alternative: use home-made yakhni, local chicken and plain spaghetti broken into short pieces if noodles are not available. Eat fresh; refrigerate leftovers the same day and reheat fully.