Ingredients:

  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup cooked chicken, shredded
  • 2 large eggs, beaten
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
  • 1 teaspoon fresh ginger, minced
  • 2 green onions, sliced
  • Salt and pepper to taste
  • 1 cup mixed vegetables (optional)

Instructions:

  1. In a large pot, combine the chicken broth and water, and bring to a gentle boil.
  2. Add the shredded chicken and minced ginger, stirring to combine.
  3. If using mixed vegetables, add them to the pot and simmer for 5 minutes until tender.
  4. Whisk together the cornstarch mixture and slowly pour it into the soup while stirring to thicken the broth.
  5. Reduce the heat to low and slowly pour in the beaten eggs while gently stirring the soup to create ribbons.
  6. Add the sliced green onions, and season with salt and pepper to taste.
  7. Remove from heat and serve hot, garnished with additional green onions.