The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 13, 2009
it was great try using Orzo in place of the rice for a different change
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MJ
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 23, 2009
Nice and lemony. It was even better the second day once the flavors had mellowed.
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Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 13, 2009
simple, light, and refreshing. A nice feel-good recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 21, 2009
This recipe is pretty good, and I've come up with a few variations. For a different taste, add a few cloves of garlic(to taste, I like 2 or 3), and instead of lemon juice, try lime. It feels, smells, and tastes good, especially when I have a cold or it feels like one is beginning. If I'm getting sick, I add even more garlic and lemon or lime to it!
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Cooking Level: Professional

Home Town: Newark, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 19, 2009
I LOVED this soup, looking forward to having it again for dinner ... YUMMMM! I waited and added a big bunch of baby spinach during the last 5 minutes of cooking, and also used whole grain brown rice instead of white. I'll definitely make this again.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 1, 2009
It was okay for a lunch, but I probably would not make it again. however, I may be tainted by my husband's excellent chicken soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 12, 2008
I love this recipe. I ate it for three days straight when I had a cold. I add a little extra chicken and lemon.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 28, 2008
I really loved this soup! I did not have any rice but I had quick cook barley. I substituted one cup of rice for one cup of barley and it was perfect. The next day when I was having leftovers for lunch I had the soup with some avocado it was really yummy!!! Thanks for the recipe!!!!
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Cooking Level: Intermediate

Home Town: Guatemala City, Guatemala, Guatemala

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 27, 2008
This is a good starter recipe but it just needed something more. First, I added 8 oz of dry white wine. Then substituted 1/2 cup each of fully cooked brown rice, wild rice and fancy red buhtanese rice for the one cup of uncooked white rice. It got raves at a recent party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 15, 2008
Absolutely excellent, hearty and delicious and very easy to prepare. We really enjoyed this recipe. Thank you for sharing it.
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Cooking Level: Expert

Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 15, 2008
It was fantastic. it taste like a nice homecooked tom yum soup but not so spicy. i did add some corn which made it taste a little sweeter but not that much and baby spinach was fantastic. omit the rice for a delicious no carb meal
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Ben

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 2, 2008
Great gluten-free recipe!!! Followed the recipe exactly and we were quite pleased with the results! My husband said it was "excellent" and that he could eat it all week! He even preferred this to a greek lemon chicken soup elsewhere on this site! This was quick and super easy to make. I think it's important that you use fresh lemons and fresh spinach as I did though to get the best flavor. Oh, and don't forget the black pepper, it really does add the perfect finishing touch!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 7, 2008
This was just alright, the spinach was really slimy in it. I think if I were to ever make this again, I would probably substitute it for either frozen spinach or another hardier leafy green like chard or something. Also I think this would have been nicer with some orzo or other tiny pasta rather than the rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 15, 2008
What a great tasting soup! Its such a different flavor. I changed the recipe a bit though: I started with sauted celery and onions, and along with the ingrediants the recpie calls for I added carrots, acini de pepi, sundried tomatoes, and chicken bouillion. I left out the chicken, however, and used this as a veggie side dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 29, 2007
I'm giving it five stars because I thought it was absolutely delicious, in addition to being quick, easy, inexpensive, and super healthy! My family, however, probably would only give it three or four. (One thought it had too much chicken; another, too much vegetables!) We are, however, adding this to our cookbook to be made often. (I used brown rice, added to the water once it reached boiling. A couple handfuls of bagged fresh spinach was added toward the end, when we were ready to eat it.)
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Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 3, 2007
I was excited to try this recipe because it is a healthier meal than many other meals on this site. We used brown rice and less chicken. I used fresh lemons. Unfortunately, the lemon/chicken broth taste just didn't work for us. A very strange taste. I make a similar recipe based on Wedding Soup with turkey meatballs, brown rice, carrots and spinach in chicken broth that we much prefer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 3, 2007
After making it according to the recipe, I then tried it with brown rice. It is delicious and more substantial. Vigorously boil the rice in the water about 30 minutes before adding the other ingredients. A great recipe for leftover chicken. I also use organic frozen chopped spinach rather than fresh. This goes to the e-coli issue plus making it even simpler to assemble.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 29, 2006
This soup is great! My family makes the classic greek version that includes egg, but in looking at recipes that included it I knew I couldn't be bothered worrying about having the egg curdle. I made it a couple of weeks ago when I had a cold, and now I have the flu and am planning on making it again tonight (yes, I work in a school--hence, the frequent illnesses!). I left out the spinach just b/c I didn't have any and tonight I'll probably just add some scallions. Thanks for the easy, soothing recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 31, 2006
The lemon in this soup gave it such a fresh and wonderful flavor. I used orzo intead of the rice and in lieu of the chicken meat, I used a nice piece of Cod fish and let it simmer until it was just cooked thru. So good and very healthy too. Thank you Marlee!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 29, 2006
I love the taste of this soup, but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice, then add the rice and simmer for 20 minutes, only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful!
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