EGG DROP SOUP

Servings: 6
Ingredients:

6 c  Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes)
2    Eggs, well beaten
1 T  Soy sauce (optional)
Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or
until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a
fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

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