Noodles egg drop soup

4 Servings

Ingredients

Quantity Ingredient
2 cans Chicken broth (10 1/4 oz ea)
4 cups Water
1½ cup Fine egg noodles
2 Egg; beaten
2 tablespoons Parsley; chopped
2 tablespoons Butter

Directions

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.

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