6 cups chicken broth
2 tsp. salt
2 Tbsp. water
2 Tbsp. cornstarch
2 eggs slightly beaten
1/4 cup green onions, chopped

Heat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve. You may want to add crisp noodles and/or soy sauce to the soup.

The Skinny: Use fat free chicken broth and your favorite egg substitute.