Ingredients[]
- 4 cups water
- 4 cubes chicken bouillon
- 2 eggs
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- 1 tablespoon corn starch
Directions[]
- 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.