Puerto Rican Noodle Soup with Egg
A light, comforting soup featuring delicate noodles, fresh vegetables, and a silky egg swirl, perfect for any time of day. This puerto rican-inspired soups ready in about 30 minutes pairs tablespoons olive oil, small, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1/2 cup, finely diced carrot
- 1/2 cup egg noodles
- 4 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- pinch black pepper
- 1, beaten egg
Instructions
- Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, cooking for 3 minutes until soft and fragrant.
- Step 2: Stir in 1/2 cup diced carrot and cook for 2 minutes until slightly tender. Add 1/2 cup egg noodles, 4 cups chicken broth, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a gentle simmer.
- Step 3: Cook for 8 minutes until noodles are tender, stirring occasionally to prevent sticking. Remove from heat.
- Step 4: Slowly pour the beaten 1 egg into the pot while stirring gently in a circular motion to create soft ribbons. Let sit for 1 minute until eggs are set but still tender.
- Step 5: Stir in 1/4 cup chopped fresh cilantro and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican Noodle Soup with Egg take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Puerto Rican Noodle Soup with Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Puerto Rican Noodle Soup with Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puerto Rican Noodle Soup with Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puerto Rican Noodle Soup with Egg?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
