Egg Drop Soup - cooking recipe

Ingredients

2 (13 3/4 oz.) cans chicken broth
1 Tbsp. cornstarch
1 well beaten egg
2 Tbsp. sliced (1/4-inch) green onion

Preparation

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.