Egg Drop Soup with Chicken and Noodles

(Courtesy of Family Circle)

Ingredients:
4 c. low-sodium chicken broth
3 Tbsp. low-sodium soy sauce
3 garlic cloves, smashed
1 1/2 tsp. ground ginger
4 oz. wide rice noodles or pad thai noodles, broken into 3 inch pieces
2 Tbsp. cornstarch
2 eggs, lightly beaten
1 1/2 c. cooked shredded chicken
3 scallions, thinly sliced, optional

Directions:
Bring the broth, 1 1/2 c. 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 Tbsp. water in a small bowl; whisk into broth and cook for 1 minutes or until thickened.

Stir the soup so that 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.

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