2 cans low sodium chicken broth
1 egg (gently beaten)
1 tsp corn starch
1/4 tsp pepper
1/8 tsp salt (optional)
2 T green onion
Crack 1 egg into a bowl. Gently beat with a fork for a few seconds, set aside.
Bring chicken broth, pepper, salt to a boil in a pan. Boil for 2-3 minutes and reduce heat to medium low.
Add egg slowly. As you're adding the egg, keep stirring with a fork. This will create egg threads. Cook for 2 minutes. Add corn starch and cook soup for 1 minute more or until cornstarch is dissolved.
Garnish with the green onions.