Quick chicken soup!

Yesterday, the remains of a roasted chicken that I had made for supper a few days’ prior was giving me the eye from its corner of the fridge. As it was raining and miserable, chicken soup was a natural fate for leftovers.

JD and I are eating fewer and fewer processed foods these days, especially things that are high in refined carbohydrates (bread, pasta, etc.). Contrary to what you would think, this actually leaves me feeling more satisfied with less cravings for sweets or otherwise. That is what led me to make a chicken soup with egg noodles made of actual eggs. I was concerned it would turn out strange and  be badly received but JD said he loved it and “rationed his noodles” because he enjoyed them so much.

Chicken soup wants to get cozy with you

Very quick chicken soup with ‘egg noodles’

  • 2.5 cups cooked chicken, chopped into bite-size pieces (can use leftovers or a store bought rotisserie bird, skin removed)
  • 1.5  boxes low sodium chicken stock
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 lb turnip or rutabaga, peeled and cut into cubes (I cheated and used the pre-cut and washed variety you can now buy at the grocery store)
  • 2 eggs
  • 1 tbsp fresh parsley
  • 1 tsp dried dill, divided
  • 1/2 tsp fresh ginger, grated or minced
  • fresh pepper
  1. In a large pot over medium heat, add olive oil, onions, celery and garlic. Cook, stirring occasionally, until onions are translucent and beginning to brown, about 5 minutes.
  2. Add chicken stock, turnip, ginger, pepper and half of the dill. Simmer until turnip is cooked but not mushy, about 10-15 minutes.
  3. Meanwhile, make your noodles. Head a non-stick skilled over medium-low heat. Beat both eggs, all of the parsley and half of the dill together. When skillet is hot, spray with non stick spray and pour half the egg mixture in to coat. Cook about 1 minute until set and flip to cook the other side. Repeat. You will have two thin discs of cooked egg. When cool, slice cooked egg discs into thin strips or ‘noodles’.
  4. Add chicken and ‘noodles’ to pot and continue to simmer until heated through. Taste soup to adjust for seasoning and serve.


A photo tutorial and the original recipe for egg noodles can be found here. I used only 2 eggs since I was not making a huge amount of soup. It was just right.


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