Egg Drop Noodle Soup - cooking recipe

Ingredients

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

Preparation

Place chicken stock in large saucepan and bring to boil.
Add noodles.
Boil 5 minutes or until noodles are tender.
Reduce heat to simmer; stir eggs, lemon juice, salt and pepper together well. Slowly add eggs to stock in thin streams.
Stir gently with fork. Simmer for 1 minute or until eggs have set.
Sprinkle soup with chopped scallions and serve hot.
Serves 4.