1 tbsp. cornstarch
1 tbsp. cold water
1 egg
3 c. clear canned chicken broth
1 tsp. salt
1 tsp. chopped scallions or parsley

Dissolve cornstarch in water in small bowl. Pour broth into saucepan and bring to boil over high heat. Add salt. Lower heat and add cornstarch and water mixture. Stir constantly until mixture thickens and becomes clear. Slowly pour beaten egg into hot soup. Serve topped with chopped scallions or parsley.