Pour the chicken broth into a large saucepan.
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
In a small bowl, whisk the eggs and egg yolk together using a fork.
Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
Once the eggs have been dropped, stir until the soup is the desired consistency.
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