Instructions: 1. In a medium-sized, heat-resistant, non-metallic bowl, combine the chicken rice soup and water. Heat, covered, in Microwave Oven 6 to 8 minutes or until soup is very hot.

2. Gradually, a little at a time, 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.

3. Heat, uncovered, in Microwave Oven 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.

4. Just before serving, add the lemon slices and juice to the soup. Heat, uncovered, in Microwave Oven 2 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.