Chicken soup with egg noodles

Servings 2 people


  • 2 cups Chicken Stock from whole carcass
  • 1 tbs pure cream
  • 2 eggs
  • salt


  • Put 2 cups of stock in a pot for every cup of soup you need to make. Reduce by half.
  • Take it off the heat and add a tbs of pure cream per cup of soup.
  • To make the noodles crack 1 egg per cup of soup into a bowl, season it with salt and pepper and blend.
  • Take a hot crepe pan, run a knob of butter around it to lubricate it and then pour in enough of the egg mix so it just forms a film.
  • Move the pan around to make sure it coats the bottom of the pan. When the top is dry, tap the pan upside down on a cutting board and a thin egg omelette should come out.
  • Repeat with the butter and the egg until you have used all the mixture, and have a stack of thin omelettes.
  • Fold the stack of omelettes and slice with a knife to make noodles.
  • add to the soup and plate in bowls.

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