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Chinese Egg Noodle Soup

This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.

  • Yield: Serves 4
Chinese Egg Noodle Soup

Source: Mad Hungry, May 2011


  • 2 quarts Chicken Broth Elixir, or store-bought chicken broth
  • 2 8-ounce boneless, skinless chicken breast halves
  • 9 ounces Chinese egg noodles
  • 1 pound Chinese broccoli, sliced crosswise in 1-inch pieces
  • 4 poached eggs
  • Sriracha


  1. In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes.

  2. Meanwhile bring water to a boil in a pasta pot. Salt generously and cook egg noodles until al dente, about 5 to 7 minutes. Divide noodles among 4 soup bowls.

  3. Remove chicken from elixir and set aside to cool slightly. Cook broccoli in elixir until crisp-tender, about 3-4 minutes, and divide evenly among bowls.

  4. Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired.

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