Easy Chicken Noodle Soup

1. 1

   Saute green onions and garlic in butter in large stock pot (if using fresh chicken, lightly brown it in this step) - about 2 minutes. Add water and bouillion base and stir well. Bring to a boil, then add noodles and reduce to simmer - about 5 minutes. Turn heat to lowest setting, temper egg yolks with a bit of broth, and slowly stir the egg yolks into the soup once it has stopped bubbling. Add carrots, and let stand for about 2 minutes before serving.

2. 2

   The eggs are a nice touch because they add calories and protien (something you need when you're sick) and also give the soup a richness uncommon to chicken noodle soup. However, it's important to temper them because otherwise they'll scramble when you add them. This doesn't impact the taste of the soup, but it does make it look a bit funny. If done properly, the soup should have an almost creamy appearance.

* Per serving · 4 servings · Values may vary.

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