2 (5 ounce) cans whole peeled tomatoes
1 (10 ounce) can peeled and diced carrots
1 (16 ounce) package frozen mixed stir-fry vegetables in oil
1 (15 ounce) can milk
4 cups chopped cooked chicken breast meat
Place the tomatoes and carrots in a large stockpot and cover with water. Bring to a boil. Cover, reduce heat to medium-low, and simmer for about 15 minutes.
Stir in mixed vegetables, milk, chicken and eggs. Bring to a simmer, and cook for 10 minutes, stirring frequently.