Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chinese Egg Noodle Soup 3.7 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email Yield: 4 Serves This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick. Ingredients 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 Directions In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes. 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. 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. Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired. Print