Egg Drop Soup

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Makes 4 servings.