Egg Drop Soup With Chicken and Noodles

From Family Circle magazine, April 2009.

• Ready In: 25 mins
• Serves: 6

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.