Egg Drop Soup With Chicken and Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Family Circle magazine, April 2009. Ingredients:
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 |
Directions:
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.
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