Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.
INGREDIENTS (for 4 servings):
- 4 cups water
- 4 cubes chicken bouillon
- 2 eggs
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- 1 tablespoon cornstarch
In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
Lightly beat eggs together. Gradually stir into soup.
Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.