Bring the chicken broth to a boil in a pot. Turn down the heat to low and let it simmer for 15 minutes. Add salt to taste.

Whisk eggs in a bowl. In a separate bowl, whisk cornstarch with 2 tablespoons of water.

Drizzle eggs into hot broth along with cornstarch and water mixture.

Let the soup simmer until eggs are cooked and serve immediately.