Ingredients
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1 (8 oz) pkg Chinese or ramen noodles
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2 cups shredded rotisserie chicken
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1 (32 oz) carton low-sodium chicken stock
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1 tbsp grated ginger
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1 tbsp minced garlic
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1 tbsp rice wine vinegar
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1 tbsp low sodium soy sauce
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1 tbsp Asian chili sauce
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1 bunch scallions, thinly sliced
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4 eggs
Steps
1
In a large pot pour the chicken stock and add the shredded chicken, ginger, garlic, vinegar, soy sauce and Asian chili sauce. Cook over medium high heat until mixture comes to a boil, then reduce heat to medium.
2
Meanwhile bring a medium pot filled with water to a boil and cook the noodles for 2-3 minutes or until tender. Drain the noodles and add to the pot with the broth and chicken. Continue to simmer the soup.
3
Heat a nonstick skillet over medium high heat. Spray with nonstick spray and add the eggs. Cook for 30-45 seconds or until set, and flip. Cook for an additional 30-45 seconds for over easy eggs.
4
Bowl up the broth and noodles. Top with an over easy egg and some chopped scallions. Serve and enjoy!
