5 c. chicken broth
3/4 c. sliced celery
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 tbsp. soy sauce
1/4 c. cold water
2 tbsp. cornstarch
2 eggs

Simmer the broth, celery, onion, salt, pepper, sugar, and soy sauce together in a large saucepan or kettle for 15 minutes.

Mix together the water and cornstarch; stir the mixture into the soup. Stir and cook until thickened.

Beat the eggs slightly and pour into the hot soup while stirring rapidly.