After a quick web investigation and a laborious search through my seasoning stock, I adapted the traditional egg drop soup. It works just great (even without one of the 4 ingredients and a substitute for one of the other ones!).
2 cups of chicken broth (or 2 tablespoons of powdered chicken broth and 2 cups of water)
1 egg, beaten
Recipe called for but I couldn’t find in my stash: 1 1/2 Tablespoon cornstarch mixed with 2 Tablespoons cold water to dissolve.)
2 teaspoons dried parsley flakes (original recipe called for green onions)
Bring broth to a boil. (If following the real recipe, stir in dissolved cornstarch and bring back to a boil) and whisk in beaten egg. Cook until egg done (almost immediately). Remove from heat and stir in parsley flakes (or chopped green onions). Serve.
Way too easy. Only made a 2 cup recipe because, as you might guess, there is plenty more of Days 12-14 soups in the ‘frig!