2 (10 1/2 oz.) cans condensed chicken rice soup
1 (10 1/2 oz.) can condensed chicken broth
1/4 c. lemon juice
3 well-beaten eggs

In large saucepan combine soup, broth, 3 cups water and lemon juice; bring to boil. Gradually stir some of the hot soup mixture into the eggs. Return to saucepan. Cook and stir over low heat until slightly thickened, 2 to 3 minutes. Don't boil. Serves 12.