Greek Lemon Soup

• 21 ounces soup, chicken and rice condensed, (2 cans @ 10.5 oz each)
• 2 cans water
• 1 each eggs well beaten
• 2 medium lemons

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

soup, water, eggs, lemons

Taken from recipeland.com/recipe/v/greek-lemon-soup-36985 (may not work)