This homemade egg noodle soup is easy to make and great for breakfast or dinner. These paleo friendly noodles are made by slicing up a two egg pancake into pretty thin ribbons. That’s it. No fancy flours or complicated equipment. In the future, I hope to be able to use one egg and make the noodles thinner, but I’m still practicing my technique. So, I recommend two eggs for beginners. A low heat will prevent the thin egg pancake from burning, and be sure to grease the pan so it’s easy to flip over.
This was surprisingly easy to make and will definitely be a repeat when I want a healthy carb free breakfast. It was filling, even though it’s only two eggs per person. Must be the broth. I love chicken broth almost as much as I love eggs!
Homemade Egg Noodle Soup
Prep time
Cook time
Total time
Serves: 2 bowls
Ingredients
- 1 large mason jar of chicken bone both (1.5 liters)
- 1 carrot peeled and chopped
- 4 pastured eggs
- 1 tsp sea salt (or more to taste)
- 2 tsp of coconut oil
Instructions
- Grease one small pan with coconut oil. Then on low heat, pour in two eggs whisked.
- Let one side cook for 3-5 minutes before flipping. Set aside to cool, and repeat for last two eggs.
- Thinly peel and chop carrot so it cooks quickly. Throw in chicken bone broth and simmer for 10 minutes or until carrots are cooked to desired firmness.
- Thinly slice egg pancakes into thin noodles, and add to soup.
- Then, time to serve.
Nutrition Information
Serving size: 2