Kids Mild Egg and Chicken Soup
PakistaniKidsDesi eggsEasy
A gentle chicken and egg soup with soft noodles — a warming, easy-to-eat soup for children, especially on cold days.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 200 g boneless chicken, diced small
- 2 eggs, beaten
- 4 cups chicken stock or water
- 1/2 cup small noodles
- 1 carrot, finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 spring onions, chopped
Method
- Bring the stock to a boil and add the chicken and carrot. Cook for 10 minutes until the chicken is cooked through.
- Add the noodles and cook for 5 minutes until soft.
- Slowly pour in the beaten eggs while stirring gently to make soft ribbons.
- Season with salt and pepper.
- Serve warm with spring onions on top.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)20 g
Fat (estimate)8 g
Carbs (estimate)16 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
Pour the eggs in slowly while stirring so they form soft ribbons instead of clumps. Food safety: chicken must be cooked through with no pink parts; eggs fully set. Allergens: contains egg and wheat (noodles). Substitute: use rice instead of noodles, or add sweet corn for extra sweetness. Nutrition figures are estimates.