13/ ¾ to 14 1-2 oz cans chicken broth
cup minced cooked ham
cup frozen peas
In 2 quart saucepan over high heat, ham and peas. Reduce heat and simmer 3 minutes Whisk together the eggs and 1/4 tsp salt. Stir egg mixture into soup and cook, stirring just until soup begins to boil. Remove from heat. Makes 4 cups.