Egg Drop Soup

4 cups low-sodium chicken broth
3 tbls low-sodium soy sauce
3 garlic cloves, smashed
1 1/2 tsp ground ginger
4 oz wide rice noodles or pad thai noodles,
broken in 3 inch pieces
2 tbls cornstarch
2 eggs, lightly beaten
1 1/2 cups cooked shredded chicken
3 scallions, thinly sliced (optional)

1. Bring the broth, plus 1 1/2 cups of water, soy sauce, garlic and ginger to a boil, over medium heat in a medium sized saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2. Remove the garlic cloves with a slotted spoon and add the noodles to the pot: cook for 4 minutes or until tender.
3. Meanwhile stir together the cornstarch and 2 tbls water
in a small bowl;whisk into broth and cook for 1 minute or until thick.
4. Stir the soup so it is moving in a circular direction. Pour in the beaten eggs , in a slow steady stream. Stir in the chicken and garnish with scallions,if desired. Serve immediatly. Makes 6 servings
Per serving 155 calories, 2 grams fat (1 g sat.) 14 g protein,
18 g carbs, 0 g fiber, 644 mg sodium, 96 mg cholesterol..

Number of Servings: 1

Recipe submitted by SparkPeople user TUBLADY.