Blake's Noodle Egg Drop Soup
2 cans (10 3/4 oz.) chicken broth
4 cups water
1 1/2 cup fine egg noodles (uncooked)
2 eggs, beaten
2 Tbsp. chopped parsley
2 Tbsp. butter
Bring broth and water to a boil. Gradually add the noodles, stirring occasionally. Cook 8 minutes. Reduce heat to low. Stir in eggs and simmer three minutes. Remove from heat, add parsley and butter, and serve piping hot.
4 cups water
1 1/2 cup fine egg noodles (uncooked)
2 eggs, beaten
2 Tbsp. chopped parsley
2 Tbsp. butter
Bring broth and water to a boil. Gradually add the noodles, stirring occasionally. Cook 8 minutes. Reduce heat to low. Stir in eggs and simmer three minutes. Remove from heat, add parsley and butter, and serve piping hot.
Labels: Blake's Noodle Egg Drop Soup
posted by Blu | 9:48 AM
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