Egg Drop Soup

I love egg drop soup and now know why it is so cheap to buy at the Chinese restaurant! This recipe worked great.

Ingredients:
4 cups chicken broth, divided
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Directions:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
- Stir the salt and chives into the saucepan, and bring to a rolling boil.
- In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
- Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg a little at a time from the fork into the boiling broth mixture.
- Egg should cook immediately.
- Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Tips from a Kitchen of Reality:
- Be careful, you'll want to whisk or stir the soup when you drop in the eggs, DON'T! There is a reason it is called egg DROP soup.
- We added pepper to ours to enhance the flavor.