Egg Drop Soup

Cook a chicken in water and save the broth. Let broth cool in the
refrig. and take off  the fat. Put broth  in a pot and let come to a
boil. Stir in a circle and add 2 or 3 beaten egg whites in a steady
stream. Keep stirring.. Thicken with cornstarch (put the 2 or 3 T
cornstarch in a little cold water stir into hot soup to thicken. Keep
stirring. Add a few drops of yellow food coloring if desired.  Season
with Salt Sense and pepper to taste.  You could use low sodium /low fat
canned chicken broth if you want. Maybe about 2 cans broth  to 1 can of
water.   Float chopped scallions on top to color and garnish.

Barbara in NC