Chicken Egg Drop Soup

Ingredients

• 3 1/2 cups fat-free, less-sodium chicken broth
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon water
• 1 large egg
• 1 large egg white
• 2 cups chopped cooked chicken breast (about 8 ounces)
• 1/4 cup chopped green onions (about 2)
• 1 tablespoon dark sesame oil
• 1/4 cup chopped cilantro (optional)

Preparation

1. 1. Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. While broth mixture comes to a boil, combine cornstarch, pepper, and water in small bowl, stirring with a whisk until smooth. Gradually whisk cornstarch mixture into broth mixture. Reduce heat, and simmer, stirring frequently, 1 minute or until soup is slightly thickened.
2. 2. Combine egg and egg white, stirring with a whisk until blended. Slowly add egg mixture to soup, stirring gently. Add chicken, green onions, and sesame oil; cook 1 minute or until thoroughly heated.
3. 3. Ladle soup evenly into 4 bowls; garnish with cilantro, if desired.
4. Serve with: Asian Slaw