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.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
4 cups water
4 cubes chicken bouillon
2 eggs
1 teaspoon dried parsley
1 tablespoon dried minced onion
1 tablespoon cornstarch
Health info:
Calories: 56
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