Egg Drop Soup

1. 1

   Pour chicken broth into 1 1/2-quart microwaveproof bowl. Cover, microwave on High for 4 minutes.

2. 2

   Combine cornstarch with cold water.

3. 3

   Stir some of the hot broth into the cornstarch mixture.

4. 4

   Mix well.

5. 5

   Add rest of broth, stir well.

6. 6

   Add green onions and water chestnuts.

7. 7

   Cover.

8. 8

   Microwave on High for 3 1/2 minutes or until it boils and is clear.

9. 9

   Remove from oven.

10. 10

    Pour beaten eggs through tines of a fork to make threads of eggs.

11. 11

    Stir well.

* Per serving · 4 servings · Values may vary.

No additional tips available.