Egg Drop soup with chicken
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 ( or substitute a handful of regular egg noddles)
·
2 tablespoons cornstarch
·
2 eggs, lightly beaten
·
1- 1/2 cups cooked, shredded
chicken
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. Serve immediately. Original recipe from recipe.com
Enjoy! What's your favorite soup recipe???...the simpler the better.
