Egg Drop Noodle Soup - cooking recipe

Ingredients

4 c. chicken stock
1/2 c. uncooked thin egg noodles
2 eggs, beaten
1 Tbsp. lemon juice
salt and pepper to taste
1/2 c. finely chopped scallions

Preparation

Place chicken stock in large saucepan and bring to a boil. Add noodles, boil for 5 minutes, or until noodles are just tender. Reduce heat to simmer.
Stir eggs, lemon juice, salt and pepper together well.
Slowly add eggs to stock in a thin stream, stirring gently with a fork.
Simmer for 1 minute, or until egg has set.
Sprinkle soup with chopped scallions, and serve hot.