1 can chicken with rice soup
2 cans water
1/2 teaspoon salt
2 eggs
2 finely chopped scallions
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon pepper

Mix soup, water and 1/2 teaspoon salt. Heat.

Meanwhile, beat eggs, onions, 1/2 teaspoon salt, sugar and pepper. Pour into an oiled (6-inch) skillet and cook on low flame until lightly browned and the "omelet" has set. Then turn over and brown lightly on the other side. Place the "omelet" on a cutting board to cool.

Cut omelet into 1/2-inch squares and add to the hot soup. Serve immediately.