1 can (13 3/4 ounces) chicken broth
4 cups water
1 1/2 teaspoons salt
2 scallions or green onions, diagonally sliced
In large saucepan, heat chicken broth, water and salt to boiling.
Reduce heat to simmer.
In small bowl, beat egg with fork until blended.
Stirring constantly with fork, slowly pour egg into broth to form shreds of egg.
Divide soup among individual soup bowls; sprinkle each with scallion slices.