Egg Drop Soup with Chicken & Noodles
Nutritional Info
- 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
View full nutritional breakdown of Egg Drop Soup with Chicken & Noodles calories by ingredient
Number of Servings: 6
Ingredients
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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
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: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
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: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Member Ratings For This Recipe
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ROSSYFLOSSY
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PATRICIAANN46
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RAZZOOZLE
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PRECIOUSMAZIE
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GGCARTER55