Egg Drop Soup With Chicken And Noodles

• 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

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.

chicken broth, soy sauce, garlic, ground ginger, rice noodles, cornstarch, eggs, chicken, scallions

Taken from www.food.com/recipe/egg-drop-soup-with-chicken-and-noodles-390514 (may not work)