Noodles Egg Drop Soupnoodles, stews 2 can chicken broth (10 1/4 oz ea) 4 cup water 1 1/2 cup fine egg noodles 2 egg; beaten 2 tablespoon parsley; chopped 2 tablespoon butter 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. |
