Pour chicken broth into a saucepan.

Bring the broth to a boil over medium-high heat.

In a separate bowl, whisk the eggs thoroughly.

Optionally, mix the cornstarch into the whisked eggs to help create larger egg pieces in the soup.

Once the broth is boiling, remove the saucepan from the heat.

Gently stir the whisked eggs into the hot broth. The less you stir, the larger the egg 'drops' will be.

Taste the soup and add salt or onion salt to your preference.

Garnish with chopped green onion.

For a variation when feeling sick, add a little lemon juice and omit the salt and onion.