Best 8 Chicken Soup With Egg And Cheese Recipes

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Welcome to a culinary journey that will warm your soul and tantalize your taste buds. Chicken soup with egg and cheese, a classic comfort dish, takes center stage in this collection of recipes. From traditional to creative variations, this article offers a delightful array of options to satisfy every palate.

In the classic version, tender pieces of chicken are simmered in a savory broth, infused with aromatic vegetables and herbs. The addition of eggs and cheese creates a velvety richness that elevates the soup to a comforting masterpiece. For a lighter twist, try the Asian-inspired chicken soup with egg and rice. This fragrant broth is infused with ginger, garlic, and lemongrass, and the addition of rice adds a satisfying texture.

If you're craving something hearty and flavorful, the chicken and cheese tortellini soup is sure to hit the spot. Plump tortellini filled with a blend of chicken and cheese are nestled in a rich tomato broth, creating a symphony of flavors. For a taste of Mexico, the Mexican chicken and cheese soup is a fiesta in a bowl. This vibrant soup features tender chicken, corn, black beans, and a medley of Mexican spices, all simmered in a flavorful broth.

For those with a penchant for bold flavors, the spicy chicken and cheese soup is a must-try. A fiery combination of chili peppers and spices gives this soup a kick, while the addition of cheese adds a welcome creaminess. And for a creamy and comforting indulgence, the chicken and cheese chowder is the ultimate comfort food. Tender chicken, vegetables, and cheese are enveloped in a thick and creamy sauce, making this chowder a perfect choice for a cold winter day.

So, embark on this culinary adventure and discover the diverse flavors of chicken soup with egg and cheese. From classic to contemporary, these recipes offer a delightful journey that will leave you feeling warm, satisfied, and utterly pampered.

Here are our top 8 tried and tested recipes!

STRACCIATELLA SOUP (ITALIAN EGG SOUP)



Stracciatella Soup (Italian Egg Soup) image

A traditional Italian soup enriched with eggs and cheese.

Provided by Deborah Mele

Categories     Soups & Stews

Time 25m

Number Of Ingredients 8

6 Cups Homemade Chicken Broth
2 Large Eggs
1/3 Cup Grated Parmesan or Pecorino Cheese
2 Tablespoons Breadcrumbs
1/2 Teaspoon Grated Nutmeg
2 Cups Baby Spinach
Grated Parmesan or Pecorino Cheese
Cracked Black Pepper

Steps:

  • Place stock in a saucepan and bring to a boil.
  • Reduce the heat to a simmer.
  • In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.
  • Add the spinach to the pot and allow to wilt.
  • Drizzle the egg mixture into the broth, and do not stir for a minute or two.
  • Stir the egg mixture gently.
  • Serve the soup in individual bowls, topped with added cheese and black pepper.

Nutrition Facts : Calories 173 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 1/2 cups, Sodium 1832 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHICKEN EGG-DROP SOUP



Chicken Egg-Drop Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 1-inch piece ginger, thinly sliced
4 scallions, roughly chopped
2 tablespoons mirin (sweet rice wine) or dry sherry
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
1 teaspoon toasted sesame oil
4 tablespoons cornstarch
Kosher salt and freshly ground white pepper
3 large eggs, well beaten
1 small bunch watercress, tough stems removed

Steps:

  • Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
  • Photograph by Con Poulos

Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams

CHEESE CHICKEN SOUP



Cheese Chicken Soup image

Kids won't think twice about eating the vegetables that are incorporated into this creamy and cheesy soup. -LaVonne Lundgren, Sioux City, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 7

4 cups shredded cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 lb. Velveeta, cubed
Minced chives, optional

Steps:

  • In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.

Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 1464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

CHICKEN AND EGG SOUP WITH PASTINA



Chicken and Egg Soup with Pastina image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)
2 cups low-sodium chicken broth
2 lemons
1/2 cup pastina (small pasta)
2 large eggs plus 2 egg yolks
2 cups baby spinach or other baby greens
1/4 cup chopped fresh dill
Crumbled feta cheese, for garnish (optional)

Steps:

  • Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
  • Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
  • Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g

PERFECT INSTANT RAMEN



Perfect Instant Ramen image

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. "It's our snack, it's our peanut butter and jelly sandwich, it's our bowl of cereal," Mr. Choi said. "It's something that has been a part of my life forever."

Provided by Jeff Gordinier

Categories     dinner, for one, lunch, soups and stews

Time 10m

Yield 1 serving

Number Of Ingredients 6

1 pack ramen noodles with flavor packet
1 large egg
1/2 teaspoon butter
2 slices American cheese
1/4 teaspoon toasted sesame seeds
1/2 scallion, green part only, thinly sliced on the bias, optional

Steps:

  • Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
  • Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
  • Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 2054 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY CHICKEN EGG NOODLE SOUP



Creamy Chicken Egg Noodle Soup image

I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!

Provided by Amanda Hutton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h32m

Yield 4

Number Of Ingredients 16

8 cups chicken stock
½ bulb garlic
4 whole black peppercorns
1 bay leaf
1 yellow onion, diced
2 large carrots, diced
2 large stalks celery, diced
8 sprigs fresh thyme, tied together with kitchen twine
1 teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon dried celery leaves
¼ teaspoon fresh cracked black pepper
2 cups egg noodles
1 cup corn
2 cups diced cooked rotisserie chicken
½ cup heavy whipping cream

Steps:

  • Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
  • Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
  • Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 51.7 g, Cholesterol 58.2 mg, Fat 14.6 g, Fiber 12.6 g, Protein 10.7 g, SaturatedFat 7.9 g, Sodium 2028.9 mg, Sugar 7.5 g

CHICKEN CHEESE SOUP



Chicken Cheese Soup image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
2 to 3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 cups chopped cooked chicken
1 can (12 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1/2 to 1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.

CHEESY CHICKEN WITH EGG NOODLES RECIPE



Cheesy Chicken with Egg Noodles Recipe image

Delight your taste buds when you follow this Cheesy Chicken with Egg Noodles Recipe. This delicious chicken dish cooks up fast in a skillet.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 7

3 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen chopped broccoli
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Bring large saucepan of water to boil on high heat. Add noodles and chicken; cook 8 min. or until chicken is done and noodles are tender, adding broccoli to the boiling water for the last 6 min. Drain.
  • Return noodle mixture to pan. Add broth, cream cheese and mayo; mix well. Bring just to boil on medium-low heat; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
  • Add shredded cheese; cook and stir 1 min. or until melted.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

Tips:

  • Use high-quality ingredients: Fresh, organic chicken and vegetables will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment: There are many different ways to make chicken soup, so don't be afraid to try different ingredients and flavors.
  • Cook the soup low and slow: This will help to develop the flavor and make the soup more tender.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the soup with your favorite toppings: Some popular toppings include noodles, rice, vegetables, and cheese.

Conclusion:

Chicken soup with egg and cheese is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and healthy chicken soup that the whole family will enjoy.

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