Egg Drop Soup with Chicken and Noodles

Egg Drop Soup with Chicken and Noodles
Egg Drop Soup with Chicken and Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups low-sodium chicken broth

  • 3

    tablespoons low-sodium soy sauce

  • 3

    garlic cloves, smashed

  • 1- 1/2

    teaspoons ground ginger

  • 4

    ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces

  • 2

    tablespoons cornstarch

  • 2

    eggs, lightly beaten

  • 1- 1/2

    cups cooked, shredded chicken

  • 3

    scallions, thinly sliced (optional)

  • thickened.

Directions

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.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. Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender. Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until

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