Egg Drop Soup With Chicken And Noodles - cooking recipe

Ingredients

4 cups low sodium chicken broth
3 tablespoons low sodium soy sauce
3 garlic cloves, minced
1 1/2 teaspoons ground ginger
4 ounces wide rice noodles, broken into 3 inch pieces
2 tablespoons cornstarch
2 eggs, lightly beaten
1 1/2 cups cooked shredded chicken
3 scallions, thiny sliced

Preparation

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.
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.