Swiss Chard and Noodle Soup with Poached Egg

  • Ready Time : 0 min



  • 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.

1. 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.

2. 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.

3. 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.

Source: In Sock Monkey Slippers

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