This is a quick and easy way to make egg flower soup like the serve in chinese places.
1 green onion diced
2 eggs slightly beaten
3 cups chicken broth
1 sm can of water chestnuts drained and diced
1 cup frozen peas thawed
Stir onions into eggs. Heat broth to a boil and add salt and pepper to taste. Add in the veggies and pour the eggs slowy into the broth.Stirring constanly with a fork. Boil about 5 mins