Egg Drop Soup

2 can chicken broth (13 ¾ oz ea.)

1 Tbsp. cornstarch

1 egg, beaten

2 Tbsp. green onion sliced

In sauce pan slowly stir the chicken broth into cor4nstarch.  Cook and stir constantly, until slightly thickened.  Slowly pour in the well beaten egg, stir once gently.  Remove from heat.  Garnish with green onion.