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Egg Drop Soup

4 c. water
4 packets or cubes low sodium chicken bouillon
3 tbsp. cornstarch
1/4 tsp. tarragon leaves
3 tbsp. Egg Beaters
2 scallions, finely chopped


In medium saucepan, bring 3 1/2 cups water to a boil. Stir in chicken bouillon until dissolved. Combine cornstarch and remaining 1/2 cup water; add to bouillon, stirring constantly. Mix in tarragon. Cook and stir until thickened and boiling. Cook 1 minute longer. Reduce heat to low; gradually add Egg Beaters in a thin stream, without stirring. Cook for 30 seconds. Stir once or twice. Serve in bowls garnished with scallions. Makes 6 servings.


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