Egg Drop Soup

1 Tbsp cornstarch
2 cans chicken broth
2 eggs
dried parsley
green onions (finely chopped)


In a cold sauce pan, mix cornstarch with a little bit of the chicken broth. Make sure all the lumps are out and it is smooth. Add remaining chicken broth, parsley and green onions and bring to a boil. Beat eggs together in a small bowl. Once soup is boiling drizzle in egg.