Swiss Chard and Noodle Soup with Poached Egg

It’s 5 o’clock and you just realized there is practically nothing to feed your family in your house. It’s to late to defrost anything and you are absolutely not fighting traffic to go to the store. What do you do?

No, you don’t order pizza. I mean you could but then you know you will barely fit into those jeans in the morning and no one, and I mean no one, likes to see mom front butt jeans.Try going through the fridge one more time. If you have eggs, chicken broth, and some leftover pasta perhaps you have a perfectly healthy and delicious soup.

Swiss Chard and Noodle Soup with Poached Egg is super fast, easy, and gratifyingly scrumptious! This is one of Mia’s (4 years-old) favorite meals because she can help me make it. Plus the egg “explodes” – and for some reason that’s just hilarious.

Swiss Chard and Noodle Soup with Poached Egg

  • good quality chicken stock or broth, preferably homemade – 2 cups needed per serving
  • eggs, 1 to 2 a serving
  • 1 Tablespoon white or rice vinegar
  • 1 bunch Swiss chard, chopped
  • cooked soba noodles*
  • sea salt and pepper
  • optional: sriracha, shredded basil

* Soba noodles are Japanese noodles that are typically made of buckwheat. Cook noodles according to the package directions. I like to use Soba noodles because they take 3 minutes to cook. Spaghetti can be substituted.

In a large pot, bring chicken stock to a boil. Reduce heat to simmer. Taste the broth and add salt if needed. Cover until needed.

Fill a large saucepan with 2 to 3 inches of water and vinegar and bring to a boil. Reduce the heat to a low simmer. Gently crack the eggs into the simmering water making sure that the eggs do not touch each other. Allow to simmer 2 to 3 minutes until the whites of the eggs are completely cooked but the yolk is still wet. Remove the eggs with a slotted spoon and place them on a paper towel until needed.

Place a large handful of swiss chard into the bottom of the serving bowls.

On top of the chard place 1/2 cup of noodles.

Next, pour broth over the noodles and the chard. The heat of the broth will cook the chard to perfection.

Place a poached egg in each bowl on top of the noodles and add a pinch of salt and pepper. Garnish with shredded basil and Sriracha if desired.

So delicious I tell you! Cheers!

 

 

    Comments

  • Cathy Pollak @ Noble Pig


    Well that sounds like every night at 5 PM at hy house LOL. I do love how the egg can turn so many dishes into a meal with protein. This sounds amazing!!

  • Erin


    I made this last week for my husband and I (the toddler is not quite coordinated enough for soup yet), and we loved it. Such an easy and healthy recipe, and gave me an excuse to buy some swiss chard, which I always eyeball at the store but never know what to do with. Thanks!

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  • Crystal | Apples & Sparkle


    I love this so much! I love swiss chard and would choose it every time over kale. Pinned! : )

  • marla


    This looks amazing! Love the runny egg :)

  • Lena


    I love this idea, making soup just with pouring the stock over the fresh ingredients!
    Thanks for this!

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