Greek Egg Lemon Soup - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed chicken broth soup
1 soup can water
2 eggs
2 to 3 Tbsp. lemon juice
1/2 to 3/4 c. cooked rice

Preparation

In a saucepan, heat soup and water to boiling.
Turn down low. In a small bowl, beat eggs and lemon juice together.
Pour a little of hot soup into egg mixture, while stirring all the while. Gradually, add egg mixture into the hot soup very slowly, constantly stirring.
(Egg may curdle if too fast.)
Serve at once.
Makes 3 cups of soup.