The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 1, 2009
Great recipe...I tend to go for chunkier soups so I used 2 chicken breasts that I brined (used the brine in the ultimate BBQ chicken recipe on foodtv.com) and then fried on a skillet. Brine may not have been necessary, but I had brined chicken breasts stockpiled in the freezer. Like the previous reviews, I backed off a bit on the egg yolks (used 4 yolks instead of 8).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 22, 2009
THANK YOU! I never post reviews, but had to after trying this recipe. Took the advice of some of the other reviewers and changed it a little bit. I used 1 cup of all the vegetables, replaced the roux with 1 can cream of chicken soup, only 2 tbs soup base, only 4 egg yolks, 1 cup uncooked orzo instead of rice and 3 boneless skinless chicken breasts. The magical component, however, was the addition of 2 teaspoons GREEK SPICE (also on this site) from another review - that made it soooo good! THANK YOU!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 21, 2009
Very good recipe!! I did make a couple of changes though, I added 2 chicken breasts pre-cooked and 3/4 cup of uncooked rice at the beginning so they would get the flavour cooked threw it. I also added about 1/8 cup less lemon juice. I will be making this again thanks to a wonderful and very easy to follow recipe!
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 16, 2009
Good and thick and creamy. Serving sizes per the recipe would be pretty small, so if you plan to use it as a main dish, you will want to plan on more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 11, 2009
Everyone loved it!
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Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Manchester, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 11, 2009
This is the best soup I have ever eaten! It's now my favorite soup on the planet!!!
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Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 8, 2009
This turned out way too sour for our tastes, but we tempered it with some heavy whipping cream and it was delicious after that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 3, 2009
Definitely a keeper. It was awesome. It turned out less soupy but not quite stew either. I ladled the cooked rice into th bowl first, as directed. I also didn't think the lemon slices on top was necessary because I wasn't presenting the soup to guest.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 2, 2009
Good, maybe could be better, but good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
It was really good lemony flavor, and I followed other reviews and added only half of the chicken soup base, but it was still waaay too salty! Maybe it was the brand I used versus the one used in the recipe, but watch out for it! If I make this again, I would omit it completely and I think the recipe would be 5 stars
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
Just as good as when we had this soup in Athens looking at the Parthenon. I use less margarine than required subsitute lemon juice for fresh and use more chicken soup base for the broth.. its fabulous and just like we had in Greece.. company always love it. Thanks for this taste of Athens. Its a complete meal with nothing or serve a salad first and a nice glass of Sauvignon Blanc.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 29, 2009
Interesting flavor but too salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 24, 2009
This is it! BUT, use orzo pasta ! Love this soup just like moms and ya ya's.
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Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 23, 2009
Loved it! We didn't have celery and used leeks instead. I will definitely make this substitution again. I made this last weekend and I think I am going to make it again tonight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 22, 2009
I cut this recipe in half and only made a few changes. I used butter instead of margarine, orzo instead of rice, and turkey instead of chicken. May not be necessary but, I sauted the onion and celery to get rid of the crunch before adding to the soup base. Absolutely loved this recipe. The blending of flavors is perfect. This will be added to my recipe box as a favorite. Thank You!
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA
Living In: Tequesta, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 20, 2009
This was an absolutely yummy soup. A rendition of chicken rice soup, but better. I highly recommend not keeping lemons in for too long, as they make the soup bitter from the rind. I added 1 tsp. of Greek seasoning as others suggested and it gave it a nice kick. Also used instant rice to have it sooner. I will make this again, and again.
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Cooking Level: Expert

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 20, 2009
Really enjoyed this soup! Even my kids, ages 10 and 12, liked it. I cut the recipe in half thinking 16 serving was going to be too much, but it just made 4 bowls of soup. Next time I won't half it. I scooped the rice in the soup bowls first and then added the soup. I also doubled the veggies and chicken and reduced the yolks to two (I halved the recipe). I also used only half of the amount of chicken soup base (bouillon). Make sure you use low sodium chicken broth. Yummy!
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Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 19, 2009
Great recipe! Pita bread for dipping is a good idea and I added a few dashes of cayenne but I'm a little on the spicy side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 18, 2009
AWESOME!!!!!! My husband was very skeptical when I told him what was for supper the night I made this! This was so good!!! It has been added to my recipe box and will be a permanent addition. I thought it had a perfect blend of salt and a great lemon flavor without being overwhelming. Definitely make pita bread to go with it for dipping! If I would change anything, I may add a bit more rice and I might even double the chicken.
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Photo by KymbersMommy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 18, 2009
This is better than the soup we get at an authentic greek restaurant we go to in a city with a large greek population! My husband absolutely loved it; it was very lemony flavored but we really liked the flavor If you prefer less lemon just add less lemon I did use greek roasted lemon chicken to add to it which itself was delicious too and I added more rice to thicken the soup a bit
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