4 cups chicken broth
1/2 teaspoon kosher salt
pepper to taste
2 well-beaten eggs
2 tablespoons sliced green onion, optional
In medium saucepan, slowly stir the chicken broth into the cornstarch. Heat, and stir constantly until slightly thickened. Slowly add beaten eggs, stirring once gently. Remove from heat. Garnish with onion if desired. I like to serve this soup with strips of fried won ton wraps. Makes 4 servings.
