I love soup and I love to make soup. It's such a comforting thing to sit with a steaming bowl of soup on a cold, rainy day. In Seattle, we have lots of those days! I've even wished during a hot summer, that it would rain just so I could make soup.
This soup is kind of a cross between Chinese Eggflower soup, Won Ton soup and Chicken Noodle soup.
1 Rotisserie Chicken from your grocery store deli
1 box (32 oz) chicken stock
4 C water
2 packages chicken flavored Top Ramen Noodles
1 handful cilantro, stems removed
1/2 tsp cumin
1/4 tsp cayenne
2 eggs
Pepper to taste
Chopped green onions for garnish (and taste), if desired
Remove all the meat from the chicken carcass and place in your soup kettle. (I chopped the chicken into real small pieces this time, but I usually just chunk it or shred it.) Add your chicken stock and water, and turn on medium heat. Add your noodles (and the flavor packets that come with the noodles), cumin, cayenne and pepper and then the cilantro. When the noodles have softened, reduce to simmer.
This shows the amount of cilantro (what I call a handful.) I love cilantro, so if this were just for me alone I would add a couple more handfuls!
Right before you are ready to serve, raise the heat and bring the soup to a boil. Take the 2 eggs and whisk them together, breaking the yolks. Pour a little at a time into the boiling soup. They will cook immediately as they hit the hot liquid. Sometimes they make funny little shapes and strings as they hit the liquid.
I know this picture looks like I'm pouring in a bunch all at once. Well, it's hard to get eggs to cooperate, but I was trying to pour in about 1-2 Tbsp of liquid at a time. Most of the time that was successful.
Turn off heat, ladle into bowls, top with cut green onions and serve.
This is a really delicious soup and makes great leftovers.
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