Spicy Chicken Noodle Soup with Soft Boiled Eggs
Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Ingredients
-
1 (10 ounce) can condensed low-sodium chicken noodle soup
-
1 ½ teaspoons grated fresh ginger
-
½ cup fresh cilantro leaves
-
½ cup grated carrot
-
¼ cup thinly sliced scallions
-
2 soft-boiled or hard-boiled eggs, halved
-
1/2 to 1 teaspoon Sriracha
-
½ teaspoon toasted sesame seeds
Description
-
Prepare soup according to package directions. Stir in ginger and heat until simmering.
-
Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.
Related Recipes
Cod with Tomato Cream Sauce
This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or ric...
Chickpea & Potato Curry
This fast Indian-style curry comes together with ingredients you most likely have on hand, like froz...
Panzanella with Burrata & Tuna
This panzanella with burrata and tuna is a vibrant no-cook meal that’s bursting with fresh flavor....