4 oz. 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)
Instructions
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.
Serving
Suggestions
6
Originally Submitted
6/22/2009
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