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  • 4 cups water
  • 4 cubes chicken bouillon
  • 2 eggs
  • 1 teaspoon dried parsley
  • 1 tablespoon dried minced onion
  • 1 tablespoon cornstarch


In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

Lightly beat eggs together. Gradually stir into soup.

Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.