Egg Drop Soup With Chicken And Noodles

1. 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. 2

   Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.

3. 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. 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.

* Per serving · 4 servings · Values may vary.