This is a recipe that I discovered years ago. It's fast, it's easy and it's inexpensive. When I first started making this I used to make it with the Lipton Chicken Noodle Soup in the dry packet...It comes out just as good if not better with the Lipton. The only difference is that you have to cook the soup first before adding the extra ingredients. So, you can try it either way...
1 can of Chicken Noodle Soup
1 can water
2 to 3 eggs
¼ to ½ Tsp. Sambal (Chili Garlic Sauce)
Parsley
Basil
Parmesan Cheese
In a Saucepan put 1 can of Chicken Noodle Soup and 1 can of water. While heating to a boil add ¼ to ½ teaspoon of Sambal, depending on how spicy you want it. If you put just a ¼ of a teaspoon, while it won’t make it really spicy,it will give it a wonderful flavor. When you put ½ teaspoon it will make it hotter. If you don’t have Sambal you can add a few shakes of Tabasco or any kind of Hot Sauce. Or you can add a few shakes of Red Pepper Flakes. Add some Parsley and Basil.
On the side while that is heating up, take 2 to 3 eggs and scramble in a bowl.
When the soup comes to a boil, add the scrambled eggs. After pouring in the eggs, put the cover to the pan back on and for about 20 to 30 seconds bring it back up to a boil. Then, take the lid off, turn heat down to medium and use a fork to stir the egg to break it up.
Let that simmer for about another minute.
Pour the soup in a bowl and add Parmesan Cheese.
1 can of Chicken Noodle Soup
1 can water
2 to 3 eggs
¼ to ½ Tsp. Sambal (Chili Garlic Sauce)
Parsley
Basil
Parmesan Cheese
In a Saucepan put 1 can of Chicken Noodle Soup and 1 can of water. While heating to a boil add ¼ to ½ teaspoon of Sambal, depending on how spicy you want it. If you put just a ¼ of a teaspoon, while it won’t make it really spicy,it will give it a wonderful flavor. When you put ½ teaspoon it will make it hotter. If you don’t have Sambal you can add a few shakes of Tabasco or any kind of Hot Sauce. Or you can add a few shakes of Red Pepper Flakes. Add some Parsley and Basil.
On the side while that is heating up, take 2 to 3 eggs and scramble in a bowl.
When the soup comes to a boil, add the scrambled eggs. After pouring in the eggs, put the cover to the pan back on and for about 20 to 30 seconds bring it back up to a boil. Then, take the lid off, turn heat down to medium and use a fork to stir the egg to break it up.
Let that simmer for about another minute.
Pour the soup in a bowl and add Parmesan Cheese.
Hey Lynn .. I have a variation of this using Lipton's Instant Chicken Noodle Soup.
ReplyDeleteI boil the H2O, then add the egg directly into H2O, stirring slightly just enough for the egg to stream (not dissolve), then add the dried soup. After 30 secs I take it off the stove. If I am sharing, I pour into 2 different bowls but FIRST laying 1 slice of Swiss, and topping off with another slice.
If I'm alone, 4 slices of Swiss right in the saucepan and grab a spoon .. Lazy DINNER !
That sounds great! As I wrote above, I used to make this in the beginning with the dry packets of Lipton Chicken Noodle Soup. Check out how I used to make it. And adding the Parmesan Cheese to it really makes it so much better. But, the swiss cheese sounds great! Whatever floats your boat! As long as it's easy and tastes great.
ReplyDeleteHi Lynn--I was wondering-you said "Put the cover BACK on the pot" but never said when or where you cover a pot.
ReplyDeleteI usually don't when making soup, so don't know when to do these things. Also, where do you get parsley and basil?
How much? Do you use fresh or in the bottles? Told you I need it easy!
But I am really happy you are doing this. I don't know why my name is Natasha here-it is Debra. I can't figure out how to change it so I just keep it Natasha! :-)
Hi Debra!! I had no idea until just now that people have actually posted comments!
ReplyDeleteWhen the soup is almost done and you are going to add your scrambled egg, that is when you cover it. Make sure the soup is at a low boil and add the egg, then cover it. When you cover it the heat is more intense and cooks the egg. Then, after maybe 30 seconds to a minute, you take the cover off and then take a spoon and stir to break the egg up a bit.
When I make this soup I just use store bought basil and parsley. But, when I have fresh I will that too. I admit I have a really hard time giving measurements since I am one of those cooks that doesn't measure anything. I just use my hand. So let's see...I would say maybe about a teaspoon of each. You don't even have to add them if you don't want to. I just try to give the soup a little more flavor. I hope this helps Natasha-Debra!!! LOL