4 cups low-sodium chicken broth
1 1/2 cups water
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)
Bring the broth, 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 thickened.
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.
Per Serving: cal. (kcal) 155, Fat, total (g) 2, chol. (mg) 96, sat. fat (g) 1, carb. (g) 18, pro. (g) 14, sodium (mg) 644, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet