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  • 4 cups chicken broth
  • 1 teaspoon salt
  • Dash of white pepper
  • 2 medium green onions with tops, chopped
  • 2 eggs, slightly beaten
  • 1 teaspoon cornstarch
  • 1 tablespoon water


  1. Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan.
  2. In a small cup, mix the cornstarch and water.
  3. Add the cornstarch mixture to broth, and stir until slightly thickened.
  4. Remove soup from stove.
  5. Add egg mixture very, very slowly, drop by drop, stirring constantly with fork to form shreds of egg.
  6. Pour into bowls, garnish with green onions if desired.