spicy chicken noodle soup with soft boiled eggs
Recipes
Fish & Seafood
Spicy Chicken Noodle Soup with Soft Boiled Eggs
Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Ingredients
- 1 (10 ounce) can condensed low-sodium chicken noodle soup
- 1 ½ teaspoons grated fresh ginger
- ½ cup fresh cilantro leaves
- ½ cup grated carrot
- ¼ cup thinly sliced scallions
- 2 soft-boiled or hard-boiled eggs, halved
- 1/2 to 1 teaspoon sriracha
- ½ teaspoon toasted sesame seeds
Directions
- Prepare soup according to package directions. Stir in ginger and heat until simmering.
- Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.
