Bring the chicken stock to a low boil. Sauté all the vegetables in the olive oil and season. Set aside.
Mix the cornstarch wit water to form a paste.
Whisk the cornstarch mix into the chicken broth to thicken. Whisk the eggs and gently whisk them into the thickened broth pouring in a stream as you mix.
Add the vegetables to the broth. Check seasoning. Garnish with cheese.
