Kellie Braun:
In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. ( Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.
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