Rhonda'S Hearty Egg Drop Soup - cooking recipe

Ingredients

32 ounces chicken broth
1 (4 ounce) can baby shrimp (drained)
1/8 cup green onion, sliced into 1/4 slices
1/3 cup frozen peas
2 egg whites, slightly beaten
1/4 cup cold water
1 tablespoon cornstarch

Preparation

Bring broth to a simmer and add Shrimp, Green Onions, & Peas let simmer for 5 minutes.
Add egg while whisking the soup to give it the 'shredded' look ( I pour the egg from a measuring cup to get a consistent flow) Let simmer for about 2 minutes.
Mix the Cold Water and corn starch to the consistency of whole milk.
Bring to a boil and add Corn Starch / Water to thicken.