Asian Chicken Noodle Soup

Originally shared by Tamar of Newport Beach, California.

This light noodle soup combines mushrooms, green onions, chicken, and ribbons of egg white. Cooking the noodles separately keeps the broth clear and prevents the noodles from becoming overly soft.

Ingredients

• 2 cans low-sodium chicken broth
• 6 ounces dry Asian noodles
• 5 mushrooms, thinly sliced
• 2 green onions, chopped
• 2 cooked chicken breasts, cubed or shredded
• 3 egg whites, lightly beaten
• 1/2 teaspoon garlic powder, optional
• Low-sodium soy sauce, optional

Directions

1. Cook the noodles according to the package directions. Drain and divide them among serving bowls.
2. Bring the chicken broth, mushrooms, and green onions to a boil in a saucepan.
3. Add the cooked chicken and garlic powder.
4. Slowly pour the egg whites into the simmering broth while gently stirring to create ribbons.
5. Cook until the egg whites are set.
6. Ladle the soup over the noodles and add a small amount of soy sauce, if desired.