Polish Egg Drop Noodle Chicken Soup (Lane Kluski)
Polish egg drop chicken soup is made using homemade egg drop noodles and simple Polish chicken soup made from scratch. Easy to make, healthy and delicious comfort food!
Servings 6 servings
Calories 143kcal
Equipment
- Small jug/cup with spout
- Whisk
- Large soup pot
Ingredients
- 5½ cups Polish chicken soup (rosol) or another chicken soup recipe, see Instructions
- 2 large eggs
- ⅔ cup less 1tbsp all-purpose/plain flour 7½-8 level tablespoons, see *Notes
- ⅓ teaspoon fine sea salt
- Chopped parsley for garnish
Instructions
- Make Polish chicken soup (rosol) or another chicken soup recipe. Keep the soup simmering.
- If you make Polish chicken soup, once ready, take the chicken and vegetables out of the pot using a slotted spoon and place on a large plate before making the egg drop noodles. You can chop these up and add into the soup later if you like.
- To make the egg drop mixture in a cup/jar with a spout combine the eggs, flour and salt and using a whisk stir rapidly until smooth.
- Slowly pour the mixture into the pot of gently boiling chicken stock (making swirls over the entire surface of the soup) stirring occasionally as you pour so the noodles don’t stick to one another.
- Increase the heat to bring to the boil again if needed and cook gently for 1 minute. Serve as is or with the chicken and vegetables from cooking the chicken soup, and a garnish of chopped parsley.
Notes
- Use a whisk, not a spoon or fork, to make the egg drop mixture to ensure it is perfectly smooth.
- Add the egg drop mixture into the pot of (gently) boiling soup.
- *The egg noodle mixture should be thick enough for the noodles to form but still be pourable. If you make it too thick you'll get clumps of tough noodles. Depending on personal preference as well as the type of flour you've got I recommend using 70-75g of flour.
- The best way to check if you've used the right proportions (that suit you) of egg to flour is to make a small amount of these noodles (using 1 tablespoon of the mixture). Stir and cook the noodles for 30 seconds or so then taste them. If you'd like them a little firmer add a teaspoon of flour into the mixture.
- The thickness of the noodles also depends on how quickly you pour the mixture into the soup – the quicker you pour the thicker the noodles will be. You can make them as thin or thick (as well as long/short) as you like. I prefer mine somewhere in the middle.
- Pour the mixture over the entire surface of the soup rather than in one spot so the noodles do not clump together. Stir often to separate the strands but do not stir too rapidly.
- These egg drop noodles will be wiggly and not identical.
- You can make egg drop noodles separately, in salted boiling water, lift them out using a slotted spoon and add into your dish (soup or stew).
- Serve this soup as is or with the chicken and vegetables from the chicken soup.
- Best served immediately. Refrigerate for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 17g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 468mg | Potassium: 266mg | Fiber: 1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg