Egg Drop Soup

Egg Drop Soup
From: Dawn Hall’s: “Busy People’s Fast & Frugal Cookbook”
Reprinted With Permission
48 oz. can light and fat free chicken broth ¼ cup cornstarch
2 large eggs ½ teaspoon light salt
Reserve ½ cup chicken broth and set aside.
Put the remaining broth
Into a large saucepan and bring to a boil over high heat. To the reserved broth, stir in the cornstarch. In a small bowl, whisk the eggs. When the broth boils, add the cornstarch mixture and stir, it will begin to thicken. After the Broth boils again, whisk in the beaten eggs, then stir in the salt. Reduce the
Heat to low and keep warm until ready to serve! Use black pepper if desired And garnish with sliced green onions, too!