Polish Egg Drop Noodles Chicken Soup (Lane Kluski)
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.
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 soup stirring with a spoon 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.
Ensure the soup is boiling gently when adding the egg drop mixture.
Use a whisk, not a spoon or fork, to make the egg drop mixture to ensure it is perfectly smooth.
These noodles are quite soft so if you prefer them a little firmer add another teaspoonful of flour into the mixture.
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 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 occasionally 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 and then add into your dish (soup or stew).