Egg Drop Soup with Chicken & Noodles
Recipe from
Family Circle
This classic Asian one-dish recipe is filling enough to be considered a meal and takes less than 30 minutes to prepare.
Servings:
6 servings
Prep Time:
10 mins
Total Time:
25 mins
Ingredients
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4 cupslow-sodium chicken brothsee savings
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3 tablespoonslow-sodium soy saucesee savings
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3garlic cloves, smashedsee savings
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1- 1/2 teaspoonsground gingersee savings
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4 ounceswide rice noodles or pad thai noodles, broken into 3-inch piecessee savings
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2 tablespoonscornstarchsee savings
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2eggs, lightly beatensee savings
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1- 1/2 cupscooked, shredded chickensee savings
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3scallions, thinly sliced (optional)see savings
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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.
Nutrition information
Per serving: Calories 155, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 96 mg, Sodium 644 mg, Carbohydrate 18 g, Fiber 0 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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I started the soup off with chicken broth that I simmered with the shrimps shellsbroth for the soup. Next up I addedalong with the noodles and bean sproutsThat left the egg which is greategg adds to egg drop soup I decided read more...
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