egg drop soup with chicken & noodles

ngredients

• 4  cups  low-sodium chicken broth
• 3  tablespoons  low-sodium soy sauce
• 3    garlic cloves, smashed
• 1- 1/2  teaspoons  ground ginger
• 4  ounces  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)

directions

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.