21 oz Condensed chicken rice soup
(2 cans @ 10.5 oz each)
2    Soup cans water
1    Egg, well beaten
2 md Lemons

1. In a medium-sized, heat-resistant, non-metallic bowl, combine the
chicken rice soup and water. Heat, covered, in e Oven 6 to 8
minutes or until soup is very hot. 2. Gradually, a little at a time, add
some of the hot soup mixture to the well-beaten egg; stir until completely
combined. Return the egg-soup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until soup thickens
slightly. While the soup is heating, slice one of the two lemons into thin
circles. Squeeze the juice from the other lemon. 4. Just before serving,
add the lemon slices and juice to the soup. Heat, uncovered, in Microwave
Oven 2 minutes.