Noodles egg drop soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Chicken broth (10 1/4 oz ea) |
| 4 | cups | Water |
| 1½ | cup | Fine egg noodles |
| 2 | Egg; beaten | |
| 2 | tablespoons | Parsley; chopped |
| 2 | tablespoons | Butter |
Directions
Bring chicken broth and water to boil; gradually add noodles, stirring occasionally; cook 8 minutes. Reduce heat to low; stir in eggs.
Simmer 3 minutes longer. Remove from heat; stir in parsley and butter. Serves. Formatted by Mary Wilson, BWVB02B.