EGG DROP SOUP

EGG DROP SOUP 3 cups chicken broth 1 tablespoon cornstarch 2 tablespoons cold water 1 large egg, lightly beaten 1 green onion, sliced In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.