Egg Drop Soup by Sandy Wells

posted by Sandy Wells 06-03-98 5:21 PM


(2) 13/14 oz. cans chicken broth ( I use the boxed kind)
1/2 C water chestnuts, diced
1 T cornstarch
salt to taste
2 1/2 T cold water
1/4 C green onion, cut up
1 egg, slightly beaten

Bring chicken broth to boiling a a large saucepan. Add salt and water chestnuts. Cook for 1 minute.

Mix cornstarch with cold water, stir into soup mixture. Add onion and mix slightly. Remove saucepan from heat; slowly pour in egg, stirring gently.

Serves 6

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