Egg Drop Soup

My daughter Autumn loves this soup. So easy to make. Make to go along with the next Chinese meal you make or just eat the soup as dinner with a sweet roll.

Ingredients:

*3 1/4 cups chicken stock 

*1 clove garlic, grated

*1/8 teaspoon ground ginger

*1 tablespoon dried chives

*2 tablespoon chicken granules

*1/4 teaspoon salt (if needed)

*1 cup chicken stock

*1 1/2 tablespoons cornstarch

*2 eggs

*1 egg yolk

Directions:

~Pour 3 1/4 cup chicken stock into a large saucepan.

~Stir in garlic, ginger, chives, chicken granules, & salt, and bring to a rolling boil.

~In a cup or small bowl, whisk together 1 cup chicken stock and cornstarch until smooth.

~Whisk cornstarch mixture into boiling chicken stock. Making sure all lumps are dissolved.

~In a small bowl, whisk the eggs and egg yolk together using a fork.

~Drizzle eggs into boiling broth mixture, stirring as you do.

Variation:

`Add 1/4 cup very thinly cut carrots, sautéed

`Substitute the chives for fresh green onions, chopped

`Add 1 cup frozen peas

`Add 1/4 cup celery, sautéed

`Omit garlic