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From the kitchen of One Perfect Bite...This is another broth based soup that's made with eggs, noodles and fortified with some type of protein, usually white meat of chicken or pork. These soups are wonderful for spring and summer meals because they come together quickly, and, while they are light, they are substantial enough for a warm weather supper. I've found that this soup is best when made just before serving. The rice noodles and eggs do not do well if they sit for too long a time in the hot broth. The noodles will begin to dissolve and the eggs will toughen, and since the soup takes only 15 minutes to make there really is no reason to make it ahead of serving. Deli, canned or leftover chicken all work well in this soup and the remainder of the ingredients can be found in any well-stocked grocery store, so this is a recipe that everyone, even young cooks, can try. I suspect you will like this soup. I know that I do. Here is how it is made.
Egg Drop Soup with Chicken and Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
4 cups low-sodium chicken broth
1-1/2 cups water
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)
1) Bring broth, 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 garlic cloves with a slotted spoon and add noodles to pot. Cook for 4 minutes or until tender.
3) Meanwhile, stir together cornstarch and 2 tablespoons water in a small bowl. Whisk into broth and cook for 1 minute or until thickened.
4) Stir soup so it is moving in a circular direction. Pour in beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately. Yield: 6 servings.
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