Egg Drop Soup

8 Cups of chicken broth
3 tbsp cornstarch
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1 cup chopped green onions
1 can drained peas and carrots

1.Heat broth to boiling in large saucepan.
2. In small bowl, make a paste from cornstarch and 1/4 cup cold water. Slowly add cornstarch paste to the hot broth, add sugar, salt and pepper, stir to combine.

3.Bring to a boil, stir constantly, will be slightly thickened. Reduce the heat to medium and add the eggs, a little at a time. Stir the soup to separate the eggs into shreds. Add can of peas and carrots

4.Remove from heat and add green onions. Serve immediately.