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Ingredients

salt ; to taste
6 tablespoons water
3 egg(s) ; beaten
9 cups chicken broth
3 tablespoons cornstarch

Preparation:

Combine cornstarch and water in a bowl. Place chicken broth in a large pot; bring to a boil over high heat. Lower heat to a simmer. Add the cornstarch mixture to the broth stirring until it thickens and is clear. Slowly pour beaten eggs into soup. The eggs will form drops as they cook. After all eggs has been added, stir the soup once, add salt to taste. Makes about 10, 1-cup servings.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 62.7
Total Sugars: 0.4g
Carb.: 4.9g
Fiber: 0g
Total Fats: 2.6g
Cholesterol: 55.8mg
Protein: 6g
Sodium: 83.9mg

Detailed Nutrition...

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^*Data provided by USDA