Ingredients:
14 ounces chicken broth, 1 can
2 eggs
1 teaspoon cornstarch (optional)
salt (optional) or onion salt (optional)
1 green onions, chopped
Directions:
Heat broth in saucepan to boiling.
Meanwhile, whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg ‘drops’ will be.
Taste. Add salt if desired. Onion salt is really yummy here!
Garnish with chopped green onion.
NOTE: for sick tummies try adding a little lemon juice and leave out the salt and onion. This was the ONLY thing my Daddy could eat when going through chemo.
Servings: 2
Time preparation: 5 min.
Time total: 5 min.