4 c chicken broth, divided
1/8 tsp ground ginger
2 Tbs chopped fresh chives
1/4 tsp salt
1 1/2 Tbs cornstarch
2 eggs
1 egg yolk

Reserve 3/4 c of chicken broth, and pour the rest into a large saucepan.
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
In a cup,stir together the remaining broth and cornstarch til smooth. Set aside.

Whisk the eggs and egg yolk together using a fork.
Drizzle egg a little at a time from the fork into the boiling broth mixture.
Egg should cook immediately.
Once the eggs have been dropped, stir in the cornstarch mixture gradually til the soup is the desired consistency.

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this sounds very good. Is it very salty?

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Kahlana

I dont think so.

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