Appetizers / Soups / Salads

Egg Drop Soup with Chicken and Noodles takes 10 minutes to prepare.

Egg Drop Soup with Chicken and Noodles takes 15 minutes to cook.

Egg Drop Soup with Chicken and Noodles makes 6 servings.

The ingredients for Egg Drop Soup with Chicken and Noodles are:

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)

Here is how you make Egg Drop Soup with Chicken and Noodles:

1. 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.2. Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.3. Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.4. 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. Number of Servings: 6Recipe submitted by SparkPeople user FAMILY_RECIPES.

The nutritional information for Egg Drop Soup with Chicken and Noodles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 150.3

• Total Fat: 1.3 g
• Cholesterol: 54.8 mg
• Sodium: 431.6 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 0.5 g
• Protein: 25.7 g