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: Egg Drop Soup with Chicken & Noodles Recipe
| Recipe Detail | ||
| Noodle Recipes "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) " "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. " | ||
