Egg Drop Soup

I found this recipe in one of my cookbooks (Taste of Home: Simple and Delicious Cookbook). It's great with fried rice and is super easy to make. Now I just wonder where you get those good egg noodle chip things. Do you know what I'm talking about? Chinese restaurants usually offer them with the soup.

3 cups chicken broth

1 tablespoon cornstarch

2 tablespoons cold water

1 egg, lightly beaten

1 green onion, sliced

In a large saucepan, bring broth to boil over medium heat.

In a separate bowl, combine cornstarch and water until smooth; gradually stir into broth. Bring to boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Yields 4 servings.