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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Who wants takeout when it tastes better homemade? This quick and easy soup is ideal for chilly days. You'll love the addition of tender chicken. Ingredients:
1-1/2 cups reduced-sodium chicken broth |
1 slice peeled fresh gingerroot (1/4 inch thick) |
1 small garlic clove, peeled |
1-1/2 teaspoons cornstarch |
1 tablespoon water |
1/4 cup cubed cooked chicken |
1 egg, lightly beaten |
1 tablespoon sliced green onion |
Directions:
1. In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic.
2. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 1 serving.
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