Egg Drop Soup
- 2 (13 3/4 oz.) cans chicken broth
- 1 Tbsp. cornstarch
- 1 well beaten egg
- 2 Tbsp. sliced (1/4-inch) green onion
- In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened.
- Slowly pour in the well beaten egg; stir once gently.
- Remove from heat. Garnish with sliced green onion.
- Makes 4 servings.