Egg Drop Soup With Chicken And Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 cups low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground ginger
• 4 ounces wide rice noodles, broken into 3 inch pieces
• 2 tablespoons cornstarch
• 2 eggs, lightly beaten
• 1 1/2 cups cooked shredded chicken
• 3 scallions, thiny sliced

Recipe

• 1 bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. reduce heat to medium and cook broth mixture for 10 minutes.
• 2 remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
• 3 meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
• 4 stir the soup so it is moving in a circular direction. pour in the beaten eggs in a slow, steady stream. stir in chicken and garnish with scallions, if desired. serve immediately.