Yield: 6 cups
Measure | Ingredient |
---|---|
46 ounces | Chicken Broth |
2 tablespoons | Corn Starch |
2 \N | Eggs, beaten |
4 \N | Green onions, sliced |
In large saucepan, stir chicken broth and corn starch until smooth.
Bring to boil over medium-high heat; boil 1 minute. Stirring constantly, slowly add beaten egg in a steady stream until cooked and dispersed throughout broth. Remove from heat; stir in green onions.
Makes about 6½ cups. Submitted By SANDRA MAY On 01-23-95