Yield: 6 cups
|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