Egg Drop Soup with Chicken & Noodles
This classic Asian one-dish recipe is filling enough to be considered a meal and takes less than 30 minutes to prepare.
Ingredients
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4 cups low-sodium chicken broth
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3 tablespoons low-sodium soy sauce
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3 garlic cloves, smashed
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1- 1/2 teaspoons ground ginger
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4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
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2 tablespoons cornstarch
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2 eggs, lightly beaten
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1- 1/2 cups cooked, shredded chicken
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3 scallions, thinly sliced (optional)
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
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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