This makes the broth rich and silky.
Few things are as comforting as a hot bowl of homemade chicken noodle soup. It helps fight off colds and soothes a sore throat. And one culinary trick elevates this classic dish to a higher level, wrote chef Anna Wolf for Simply Recipes.
She notes that her family made Greek lemon chicken soup — avgolemono — in the winter. The key ingredient in it is eggs, which are added to the broth at the end of cooking. This gives the soup a silky, velvety texture, all without adding dairy.
In culinary terms, this technique is called tempering eggs. To do it correctly, you need to slowly add a bit of hot broth to the lightly beaten eggs, and then gradually pour the mixture back into the pot. This ensures a smooth, rich soup. Besides texture, the eggs add protein, making the soup more filling and imparting a subtle depth of flavor.
The chef writes that this is not just a Greek trick. In Chinese egg drop soup, eggs are used to create delicate, thin ribbons in the hot broth, while in Italian stracciatella soup, eggs are mixed into the soup for a nourishing, light texture. In each case, the eggs add richness and an extra layer of comfort, making the soup special.
How to Add Eggs to Chicken Noodle Soup
Adding eggs to chicken noodle soup is easier than it seems. Once your broth is flavorful and the noodles are fully cooked, beat two eggs in a small bowl. Gradually whisk hot broth into the eggs to temper them, then pour the mixture back into the soup while stirring constantly. The result will be a creamy, luxurious soup that warms you from the inside.
To simplify things even further, instead of tempering, you can add the beaten eggs directly to the finished soup, gently stirring to create ribbons.
