Greek Lemon Soup

1. 1

   In a medium-sized, heat-resistant, non-metallic bowl, combine the chicken rice soup and water.

2. 2

   Heat, covered, in Microwave Oven 6 to 8 minutes or until soup is very hot.

3. 3

   Gradually, a little at a time, add some of the hot soup mixture to the well-beaten egg; stir.

4. 4

   Return the egg-soup mixture to the hot soup; stir to combine.

5. 5

   Heat, uncovered, in Microwave Oven 2 minutes or until soup thickens.

6. 6

   While the soup is heating, slice one of the two lemons into thin circles.

7. 7

   Squeeze the juice from the other lemon.

8. 8

   Just before serving, add the lemon slices and juice to the soup.

9. 9

   Heat, uncovered, in Microwave Oven 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.