• 2 (14.5 ounce) cans chicken broth
  • 1 tablespoon cornstarch
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onion


In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.

Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.