I’m a Chef, and I Always Add an Egg to My Chicken Noodle Soup

Few things heal quite like a steaming bowl of homemade chicken noodle soup. It can fight a cold, soothe a sore throat, warm you to your core, and even mend a broken heart. But there's one chef's trick that transforms this classic comfort food into something truly next-level—and I happened to learn it from my mom.

Whenever I was sick as a kid, my mom never made chicken noodle soup; she made avgolemono, a Greek lemon-chicken soup that's bright, tangy, and incredibly cozy. The key to its comforting power is the egg in its base. Whisked in at the very end, the eggs thicken the broth into a silky, velvety texture without adding any dairy. 

Tempering the eggs—slowly mixing a little hot broth into the eggs before adding them to the pot—prevents them from scrambling and ensures a smooth, rich soup. Beyond texture, the eggs add protein, make the soup heartier, and contribute a subtle depth of flavor that elevates every spoonful.

This isn't just a Greek trick. Chinese egg drop soup uses eggs to create delicate, wispy ribbons in hot broth, while Italian stracciatella swirls eggs into the soup for a nourishing, light texture. In each case, eggs bring richness, body, and an extra layer of comfort that makes the soup feel special.

How To Add Eggs to Chicken Noodle Soup

Adding eggs to your chicken noodle soup is easier than it sounds. Once your broth is flavorful and your noodles are fully cooked, whisk two eggs in a small bowl. Gradually stir hot broth into the eggs to temper them, then pour the mixture back into the soup, stirring constantly. The result is a soup that feels creamy and luxurious and warms you from the inside out.

To make things even simpler, skip the temper and add the beaten eggs to the finished soup while gently stirring so they fan out in ribbons. 

Next time you're craving chicken noodle soup, don't settle for familiar. Adding eggs is a simple, unexpected twist that makes a classic feel special, and it's both chef and mom-approved.