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Prep Time: 0 Minutes Cook Time: 21 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Great soup to warm you up! Ingredients:
4 tsp. cornstarch |
1/2 tsp. soy sauce |
1/8 tsp. ground ginger |
1-1/2 cups water, divided |
2 cans(14-1/2oz each) chicken broth |
1-1/2 cups frozen home-style egg noodles |
1 cup frozen broccoli florets, thawed and coarsely chopped |
1/2 cup julienned carrots |
1 egg, beaten |
1/2 lb. cooked medium shrimp peeled and deveined |
Directions:
1. In a small bowl, combine the cornstarch, soy sauce, ginger, and 1/2 cup water; set aside.
2. In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrots; simmer 3-4 minutes longer or until noodles are tender.
3. Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add shrimp; heat through.
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