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Egg Drop Soup
posted by Sandy Wells 06-03-98 5:21 PM
Egg Drop Soup
2 (13 to 14 oz.) cans chicken broth
1/2 Cup water chestnuts, diced
1 Tbl. cornstarch
salt to taste
2 1/2 Tbl. cold water
1/4 Cup 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
