Egg drop soup

3 c chicken broth

1 T cornstarch

2 T cold water

1 egg beaten

1 green onion sliced

In large saucepan, bring broth to a boil over medium heat.  Combine cornstarch and water until smooth.  Gradually stir in broth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Reduce heat.  Drizzle the beaten egg into hot broth stirring constantly.  Remove from the heat.  Stir in onion