Easy Chicken Noodle Soup Kluski From Scratch

Polish egg drop chicken soup is made using homemade egg drop noodles and simple Polish chicken soup made from scratch.  This is super easy to make, healthy and delicious comfort food, perfect to enjoy on a cold day.

Polish egg drop chicken soup is similar to but not the same as the more popular Chinese egg drop soup.  While Chinese egg drop soup contains tiny swirls of egg mixture the Polish variety involves turning the egg mixture into egg drop noodles (called 'lane kluski' in Polish).

This is made possible simply by adding more flour into the egg mixture.  These homemade egg drop noodles are incredibly quick and easy to make, soft and fluffy and absolutely delicious!

You can use homemade egg drop noodles

• In chicken or vegetable broth
• To add substance and texture to any soup, whether clear or chunky
• Instead of pasta, with dishes such as paprikash.

My mum used to add egg drop noodles to soups which weren't very thick, such as chicken or tomato (Polish tomato soup tends to be quite watery), if she didn't have vermicelli or was in a hurry.  Because these noodles take seconds to make! She also used to add these quick egg noodles into chunky but not very thick soups turning them into stand alone meals.

A vegetarian version of this egg drop noodle soup involves simply boiling the vegetables without the chicken and then adding in the egg drop noodles as per Instructions below.

Ingredients

I used my easy Polish chicken soup ('rosol') recipe as the basis for my egg drop chicken soup as this is the most popular way of using egg drop noodles in Poland.  The noodles themselves consist of only 3 ingredients: eggs, flour and salt.

How thick should the egg mixture be

The 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 (you will find measurement conversions under the list of ingredients below).

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.

How to make Polish egg drop chicken soup: step-by-step

1.Make Polish chicken soup (rosol) or use another chicken soup recipe (you will need approx. 5-6 cups of soup).

2. If you are making Polish rosol soup, once cooked, using a slotted spoon remove the chicken and vegetables from the pot and place on a plate before making the egg drop mixture. Make sure your soup continues simmering.

3. To make the egg drop mixture in a jug/cup with a spout combine the eggs, flour and salt.

4. Using a whisk (not a fork/spoon) stir the ingredients rapidly until they form a smooth mixture.

5. Stir the simmering soup (it should be bubbling gently) then pour the mixture slowly in a thin stream into the soup (making swirls over the entire surface of the soup) occasionally stirring with a spoon to form irregular, wiggly noodles. Increase the temperature if needed in order to bring the mixture to a boil and cook for a minute. Your egg drop chicken soup is ready!

6. Serve as is or combine with the chopped chicken and/or vegetables from the chicken soup. Sprinkle with fresh parsley and enjoy!

How to make egg drop noodles without the soup

You could make these easy homemade egg drop noodles separately and then add into your dish.  Simply boil about 6 cups of salted water and make the noodles as per recipe.  Scoop them up using a slotted spoon and add into a soup or another dish. These soft egg drop noodles will add texture, substance and a comfort feel to all sorts of soups as well as stews.

How to make a quick version of Polish egg drop soup

If you are pressed for time and prefer not to make chicken soup from scratch you can simply dissolve chicken/vegetable stock cube in water (5-6 cups) and make a speedy stock (use recommended proportions of water to stock from the package).  Make the egg drop noodles as per Instructions.

Top tip

If you've got leftover chicken or simple cooked vegetables from last night's dinner add these into the soup and turn it into another meal!

Top tips

• 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 thickness of the noodles 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. Also, 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 egg drop soup as is or with the chicken and vegetables from the chicken soup. (Alternatively use the chicken to make chicken quinoa salad or easy lemonchicken potato bake).
• Best served immediately. Refrigerate for up to 3 days.
• Freeze individual portions for up to 3 months.

You might also like

• Chicken Mulligatawny Soup with Sweet Potato & Spinach
• Chicken Zoodle Soup with Pasta
• Chicken and Potato Vegetable Soup
• Polish Krupnik (Barley) Soup
• Polish Chicken Meatball Soup

Check out also these other classic Polish recipes!

Keep in touch!

If you make this Polish egg drop chicken soup recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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• ▢

  Small jug/cup with spout

• ▢

  Whisk

• ▢

  Large soup pot

• ▢ 5½ cups (1.3 l) Polish chicken soup (rosol) or another chicken soup recipe, see Instructions
• ▢ 2 large eggs
• ▢ ⅔ cup less 1tbsp (70-75 g) all-purpose/plain flour 7½-8 level tablespoons, see *Notes
• ▢ ⅓ teaspoon fine sea salt
• ▢ Chopped parsley for garnish

• 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.

• 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.

Serving: 1 serving | Calories: 143 kcal | Carbohydrates: 17 g | Protein: 9 g | Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 61 mg | Sodium: 468 mg | Potassium: 266 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 86 IU | Vitamin C: 1 mg | Calcium: 17 mg | Iron: 1 mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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Source: https://www.everydayhealthyrecipes.com/polish-egg-drop-chicken-noodle-soup-lane-kluski/

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