Heat the broth to simmering.
Add the vegetables and cook for about five to seven minutes or until done but not overcooked.
Add the chicken meat and the wontons. Cook just until heated through. Taste the broth and season with salt and pepper, as needed.
Pour the very hot soup into a tureen.
Crack the egg(s) directly into the soup.
Garnish with scallions.
To serve, break the egg(s) into the very hot soup and stir gently to allow them to cook with no large solid masses forming.
You want the egg to turn the very clear broth into something cloudy but not opaque.
So stir gently until no raw egg is visible.
Ladle into bowls and enjoy.