Chicken Egg Drop Soup

4 cups chicken stock
½ pound chicken tenders, cut into thin strips
1-2 cups chopped fresh vegetables or frozen vegetables (broccoli, green beans, carrots etc..)
2 eggs, beaten
2-3 green onions, sliced

Drizzling egg into hot broth creates a dumplinglike texture that makes a simple bowl of chicken soup a lot heartier.

Bring chicken stock to a gentle boil. Add raw chicken and raw vegetables. Simmer rapidly for five minutes.
Pour eggs into the broth in a steady stream, then gently stir the broth while the egg cooks.
Remove from heat after a minute or two and garnish with green onions.