|Chicken rice soup||2 Can (20 oz) (condensed)|
|Chicken broth||10 1⁄2 Ounce (condensed)|
|Water||3 Cup (48 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg||3 Small, well beaten|
|Eggs||3 , well beaten|
In large saucepan combine soup, broth, water, and lemon juice; bring to boiling.
Gradually stir some of hot mixture into eggs.
Return to saucepan.
Cook and stir over low heat till slightly thickened, 2 to 3 minutes.
Serve at once.
Preparation Time:5 Minutes