3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Heat chicken broth, salt and white pepper to boiling in 3-quart saucepan. Stir onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until eggs form shreds. 4 servings (about 3/4 cup each).