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Chicken Egg Drop Soup

1 qt Chicken stock
1 lg Scallion
leftover chicken
3 tb Cornstarch
2 Unsalted chicken bouillon paks
msg, optional
2 Eggs

Canned chicken broth may be substituted, although the flavor is not quite as good.

Heat the broth and add the bouillon. Add bits of leftover chicken. If you enjoy the oriental touch, add the MSG and an equal amount of salt. Taste for flavor.

Mix the cornstarch in a small amount of cold water. While broth is gently simmering, stir in cornstarch mix, stirring constantly. When soup has thickened, reduce heat to lowest setting. Beat the eggs in a bowl. Pour eggs into the broth, stirring constantly so it forms threads.

Slice the green part of the scallion into quarter inch pieces. Drop as a garnish on each bowl just before serving.

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