Egg Drop Soup

Servings

4

Ingredients

• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried finely chopped onion
• 1 tablespoon corn flour

Instructions

1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in corn flour until there are no lumps, and return to the soup.
4. Boil until soup thickens.