Egg-Flower Soup

By NicoleS

Ingredients

• ½ c. chicken breast, cut into small pieces
• 1 tbsp. cornstarch
• 1 c. water
• 1 c. chicken or vegetable broth
• ¼ c. thinly sliced water chestnuts
• 1 egg
• 1 tbsp. chopped scallions

Preparation

Step 1

1. In a small bowl, mix chicken pieces and cornstarch.


2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.


3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes.


4. Beat egg and stir slowly into soup.


5. Dish into a large bowl and sprinkle scallions on top.