Easy Greek Lemon Soup
|Canned chicken rice soup||10 1⁄2 Ounce (1 Can)|
|Water||2 1⁄2 Can (25 oz) (2 Soup Cans)|
|Egg||1 , well beaten|
In a medium-sized, heat-resistant, non-metallic bowl, combine the chicken rice soup and water.
Heat, covered, on full power for 6 to 8 minutes or until soup is very hot.
Gradually, 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.
Heat, uncovered, on full power 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.