6 c. chicken broth
2 c. diced chicken
1/2 c. fine chopped onion
1/2 c. chopped celery
2 c. frozen peas
2 eggs

Heat chicken broth and cook onions and celery in broth until tender. Season to taste. Add peas, cook until tender. Whip eggs until frothy. Bring broth to rolling boil. Stir into broth slowly. Serve piping hot. Good!