Egg Drop Soup

Subject: Egg Drop Soup Tue Nov 11, 2008 7:50 pm

Egg Drop Soup

Two 13-3/4 oz cans chicken broth or

2 cups boiling water into which 4 chicken bouillon cubes have been dissolved

1/2 cup diced water chestnuts

1 tbsp cornstarch

2-1/2 tbsp cold water

1/4 cup green onion cut in 1/4 inch pieces

1 egg, slightly beaten

Bring chicken broth to boiling in large saucepan

Add water chestnuts and cook for another 1/2 minute

Dissolve cornstarch in cold water

Add some hot soup to cornstarch mix, stir cornstarch into soup in saucepan

Stir until soup thickens

Add onion

Remove from heat and slowly pour in egg while stirring gently