Chinese Egg Flower Soup (ww)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups chicken broth
• 3 tablespoons cornstarch
• 2 eggs, lightly beaten
• 1 teaspoon rice wine vinegar
• 1 1/2 cups frozen peas, thawed

Recipe

• 1 in a large saucepan bring broth to a boil over medium heat.
• 2 whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. simmer until soup thickens (2-5 minutes). reduce heat.
• 3 drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
• 4 heat peas according to package directions and then divide into 4 bowls. ladle soup over the peas.