Egg-Flower Soup

Ingredients :

½  chicken breast, cut into small

1 tb. cornstarch

1 cup water

1 cup chicken or vegetable broth

¼  cup thinly sliced water chestnuts

1 egg

1 tb. chopped scallions

Direction :

In a small bowl, mix chicken pieces and cornstarch. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil. Add chicken and cornstarch mixture and return to a boil for about 10 minutes. Beat egg and stir slowly into soup. Dish into a large bowl and sprinkle scallions on top.

Try preparing this soup without the chicken and with cup of sliced mushrooms to make a tasty meatless dish.