2 cans chicken broth
1 cup frozen vegetables
1 Tablespoon cornstarch
2 eggs lightly beaten
1 Tablespoon chopped green onion
1. In medium saucepan, whisk cornstarch into broth and heat to a full boil. Stirring
constantly.
2. Add frozen vegetables and boil 3 minutes.
3. Beat eggs with a fork and pour slowly into hot soup. Stir once.
4. Continue cooking 1 minute, and then pour into soup bowls.
5. Garnish with green onions.
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