Egg Drop Soup

Directions

1. 1
   Pour chicken broth into 1 1/2-quart microwaveproof bowl. Cover, microwave on High for 4 minutes.
2. 2
   Combine cornstarch with cold water.
3. 3
   Stir some of the hot broth into the cornstarch mixture.
4. 4
   Mix well.
5. 5
   Add rest of broth, stir well.
6. 6
   Add green onions and water chestnuts.
7. 7
   Cover.
8. 8
   Microwave on High for 3 1/2 minutes or until it boils and is clear.
9. 9
   Remove from oven.
10. 10
    Pour beaten eggs through tines of a fork to make threads of eggs.
11. 11
    Stir well.