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4 servings
Ingredients:
4 cups water4 cubes chicken bouillon2 eggs1 teaspoon dried parsley1 tablespoon dried minced onion1 tablespoon cornstarch
Instructions:
In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.Lightly beat eggs together.Gradually stir into soup.Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
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