Egg Drop Soup With Chicken and Noodles

Total Time
25mins
Prep 10 mins
Cook 15 mins

From Family Circle magazine, April 2009.

Ingredients Nutrition

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.