Speedy chicken and egg noodle soup

Craving chicken noodle soup? Whip up this quick and easy version for a dinner to warm the soul.





  • 4 cups (1L) salt-reduced chicken stock
  • 2 spring onions, thinly sliced
  • 300g egg noodles
  • 1 bunch baby broccoli, halved lengthways
  • 1/4 cup (80g) miso paste
  • 2 cups shredded Coles Portuguese Hot Roast Chicken
  • 3 tsp extra virgin olive oil
  • 4 Coles Australian Free Range Eggs
  • 3 tsp chilli paste (optional)



Place the stock and 4 cups (1L) water in a large saucepan over high heat. Bring to the boil. Add half the spring onion to the pan and cook for 2 mins or until aromatic. Add the noodles and baby broccoli. Cook for 3 mins or until the noodles are tender. Reduce heat to low. Add the miso and chicken. Stir until combined and heated through.


Meanwhile, heat the oil in a large frying pan over high heat. Crack 2 eggs into the pan. Cook for 2 mins or until the eggs are golden underneath and the yolks are set or until cooked to your liking. Transfer to a plate. Repeat with the remaining eggs.


Divide the noodle mixture evenly among serving bowls. Top with the eggs. Sprinkle with remaining spring onion and drizzle with the chilli paste, if using.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.