Chinese Egg Flower Soup (Ww)

Only 3 points plus. Recipe source WW Just 5 Cookbook.

• Ready In: 15 mins
• Serves: 4

Ingredients

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

Directions

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.