Ingredients
- Servings: 4
- 4 cups water
- 4 cubes chicken bouillon
- 2 eggs
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- 1 tablespoon cornstarch
Recipe
- 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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