Mary Jane's Egg Drop Soup Serves 6 1 - 49.5 oz can chicken broth plus 2 cups water with 2-3 tsps instant chicken boullion added (or instead of the instant boullion, you can just add a small can of chicken broth) Adding more broth just makes more soup. The day I made this I just didn't have more canned broth, but either way it's good.
2 - Tablespoons sesame seed oil (or more)
1/2 - 3/4 cup frozen peas
1/2 - 3/4 cup frozen corn
1 large can mushroom, drained (the more the better in my opinion!)
1 can sliced water chestnuts, drained (cut each slice into slivers)
1/4 of a 40 oz. bag skinless and boneless chicken tenderloins (or 4 - 5 tenderloins)
8 eggs, whisked in a bowl
chopped green onions for garnish
Fresh spinach - optional

Pour all chicken broth in a large pot, and let it come to a boil. Meanwhile, cut up chicken in very small, bite size pieces (no larger than 1/2 inch in diameter) When broth comes to a boil, turn the heat down a little and then put chicken in boiling broth. Add mushrooms, peas, corn and water chestnuts. Cook about 10 minutes. While soup is cooking, whisk eggs in a bowl. Add sesame oil to the soup. With one hand, pour eggs very slowly (at short intervals) while you are swirling a fork around in the boiling broth. This will make the eggs stringy. Make sure you do not pour too much of the eggs at one time, or they will clump up. Turn off heat, and add fresh spinach if desired. Do not let the spinach cook. Just let it wilt. Serve with chopped green onions. (and rice noodles if desired) I usually double this recipe so we can have some left over or if I'm having company.