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Egg Drop Soup
2 c. water
2 green onions, sliced
2 env. (.19 oz. each) instant chicken broth
1 egg, beaten
2 tsp. chopped parsley
Combine water and onions in 4-cup glass measure. Cover with plastic wrap. Cook at HIGH 5 to 6 minutes, or until water boils. Stir in broth. Gradually pour egg into broth mixture; let stand 15 seconds. Stir gently with a fork to mix egg. Stir in parsley. Serve immediately.
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