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15 minutes
15 minutes
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 3 stalks scallions, chopped
- Soy sauce, to taste
- 3 eggs, beaten
- 2 teaspoons cornstarch
- Black pepper and crushed red pepper, to taste
- In a 3-quart saucepan, gently simmer the broth, scallions, and soy sauce. Reserve 2 tablespoons of broth. Slowly drizzle the beaten eggs into the simmering soup while lightly stirring. The eggs will cook in seconds.
- Whisk cornstarch into reserved broth until smooth. Slowly pour mixture into soup, stirring gently to achieve a light thickening.
- Season to your preference with peppers, then savor the dish!
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