|Condensed chicken with rice soup||10 1⁄2 Ounce (1 Can)|
|Water||10 Ounce (1 Soup Can)|
|Lemon juice||1 Tablespoon|
In saucepan or double boiler, combine soup and water.
Cook over medium heat.
Remove from heat.
In a bowl, beat egg until light and frothy; gradually add lemon juice and 1 cup hot broth.
Slowly stir egg mixture into soup.
Cook a few minutes over very low heat, stirring until egg is thoroughly blended with soup.
Do not boil.
Garnish with lemon.