3 cups chicken broth
1 egg
1 tbsp. cornstarch
2 tbsp. water
½ scallion – finely chopped
Directions:
Bring the chicken broth to a rapid boil.
Beat the egg in a bowl.
In a sm. bowl combine cornstarch & 2 T. Cold Water.
Stir the soup and slowly add the cornstarch to it, then the eggs and finally,
the scallions. The egg should form ribbons in the soup.
Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.
A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.
📚 Learn more on the About page, or connect with Liss on Pinterest, Instagram, or Facebook.
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