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  Noodles egg drop soup
 
Yield: 4 Servings
 
2 cn Chicken broth (10 1/4 oz ea)      4 c Water
1 1/2 c Fine egg noodles      2 Egg; beaten
2 tb Parsley; chopped      2 tb 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.

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