4 c. water
2 cubes low sodium chicken bouillon
3 tbsp. cornstarch
1/4 tsp. tarragon
1/4 c. egg substitute

Bring 3 1/2 cups water to boil in medium saucepan. Add bouillon and stir until dissolved. Combine cornstarch with remaining water. Add to bouillon, stirring constantly. Mix in tarragon. Cook over medium heat until thickened and boiling. Cook one minute longer.

Reduce heat to low and slowly add egg substitute in a thin stream. Do not stir while adding egg. Cook for 1 minute. Stir only once before removing from heat.