Egg Drop Soup

Directions

1. 1
   Heat water and chicken broth to boiling in large saucepan. Combine cornstarch with the 3 tablespoons water in a cup.
2. 2
   Add to the broth mixture.
3. 3
   Cook, stirring constantly, until soup thickens and clears.
4. 4
   Add beaten egg to mixture slowly, stirring all the time.
5. 5
   May add water chestnuts.
6. 6
   May garnish with chopped green onions.
7. 7
   Makes 4 servings, 32 calories each.