Egg drop chicken noodle soup

*6 cups water
*2 lbs chicken bone in
* 2 cups low-sodium chicken broth
* 3 tablespoons low-sodium soy sauce
* 8 garlic cloves, smashed
* 1- 1/2 teaspoons ground ginger
* 4 ounces noodles
* 2 tablespoons cornstarch
* 2 eggs, lightly beaten
*1 tsp pepper

In large pot add 6 cups of water, chicken , and pepper, Bring to a boil. Boil for 1 hour and remove chicken. You have now made chicken broth. Add in garlic, ginger and soy sauce. Boil for 10 minutes. Shred chicken and discard bones. Using a slotted spoon remove the garlic cloves. Add in noodles and boil for 4-6 minutes. Combine corn starch and 2 tbsp cold water in bowl. Stir corn starch into soup and add chicken. Boil for 10 minutes. Beat eggs in separate bowl turn off heat and slowly pour them in while stirring the pot in a circular motion.
Serve immediately.

*Notes. I did not have regular noodles I used little round ones I bought for making Brandon home made spaghettiO's.
* If your water boils down too much you can use the 2 cups of premade chicken stock to add more broth back into your soup.
*If you don't have an hour to boil the chicken, you can start this recipe with 5 cups of low sodium chicken broth and used pre cooked shredded chicken, making this meal in about 30 minutes.