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Egg Drop Soup

2 (13 3/4 oz.) cans chicken broth
1/2 c. water chestnuts, diced
1 tbsp. cornstarch mixed with 2 1/2 tbsp. cold water
1/4 c. green onion, cut in 1/4" pieces
1 egg, slightly beaten


Bring broth to boiling in a large saucepan. Add water chestnuts and cook another half a mixture. Stir in cornstarch mixture. Add onions and mix slightly. Remove from heat, slowly pour in egg, stirring gently.


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