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1. Add the chicken broth, 1-1/2 cups water, soy sauce, garlic cloves, and ground ginger to large stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Simmer 10 minutes.
4. Remove garlic cloves. Stir in rice noodles to stockpot. Simmer until noodles are just tender.
5. In small bowl, combine cornstarch and 2 tablespoons water. Whisk to combine.
6. Whisk cornstarch mixture into in the broth. Simmer until soup thickens.
7. While stirring the soup, gradually pour eggs into soup in slow steady stream.
8. Stir in shredded chicken.
9. Garnish with sliced scallions.
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