Ingredients:

• 4 cups organic chicken broth
• 2 large eggs
• Chopped green onion (2 to 3 Tbsp.)
• Salt and pepper
• Soy Sauce – low sodium (optional)

Directions:

1. Heat chicken broth over medium heat until soup reaches a slow simmer
2. Crack eggs into a bowl and whip with fork until blended
3. Season eggs with pinch of salt and pepper
4. When soup is simmering or on a low boil, slowly pour scrambled eggs into broth stirring continuously with a wooden spoon
5. Eggs will cook immediately and look like thin strands of scrambled eggs
6. Ladle soup into 2 bowls and garnish with chopped green onion
7. Add salt, pepper and soy sauce (optional) to taste
8. Makes 2 servings