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Recipe Summary

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Ingredients

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Directions

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  • Boil 3 cups chicken broth. Thicken 1 more cup broth with 3 Tbsp. cornstarch and whisk mixture into boiling broth. Add 1 lb. thawed, frozen chopped vegetables; simmer for 4 minutes. Whisk 3 eggs and 1 1/2 Tbsp. cornstarch; drizzle into broth so egg cooks in strands. Serves

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Nutrition Facts

189 calories; fat 6g; saturated fat 1g; protein 8g; carbohydrates 22g; fiber 3g; cholesterol 161mg; sodium 1mg.
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