Egg Drop Soup - cooking recipe

Ingredients

3 c. water (for broth)
2 envelopes or tsp. instant chicken broth
1 Tbsp. water
1 egg, lightly beaten with 1 tsp. water
chopped green onions (optional)
water chestnuts, chopped (optional)

Preparation

Heat water and chicken broth to boiling in large saucepan. Combine cornstarch with the 3 tablespoons water in a cup.
Add to the broth mixture.
Cook, stirring constantly, until soup thickens and clears.
Add beaten egg to mixture slowly, stirring all the time.
May add water chestnuts.
May garnish with chopped green onions.
Makes 4 servings, 32 calories each.