Ingredients:
4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
2 eggs, lightly beaten
3 garlic cloves, smashed
3 scallions, thinly sliced (optional)
4 cups low-sodium chicken broth
1- 1/2 cups cooked chicken, shredded
3 tbsp low-sodium soy sauce
2 tbsp cornstarch
1- 1/2 tsp ground ginger
[Source: Parents.Com]
How To Make:
1. In a saucepan, combine broth, 1 1/2 cup water, garlic and ginger. Bring to a boil over high heat, then reduce heat, and cook for 10 minutes.
2. Remove garlic from broth mixture, then add the noodles to the pan. Cook for 4 minutes until noodles are tender.
3. In a small bowl, mix cornstarch with 2 tablespoons water. Pour in broth mixture, stir and cook for 1 minute until thickened.
4. Pour beaten eggs into soup, stirring while continuing the move toward the hoop. Add chicken and green onion. Serve warm.
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