Reviewed: May 9, 2012

Wow! I never bother to review recipes but this soup was incredible! I used orzo in it and threw in a bit of spinach. This is now my favorite soup. Wish there was more broth and will increase liquid next time to ensure that. Really, really good.

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Reviewer:

Kara

Reviewed: Dec. 13, 2011

I've made this recipe half a dozen times, and it has been a big hit. Great for potlucks! The only thing that I would say about it is that the amount of liquid is way too low, unless you want a very thick stew. Even though the proportions are off, the taste makes up for it. Definitely worth 5 stars! Here are a few suggestions. - Increase the total amount of liquid. I use 1 1/2 times what the recipe calls for, especially if I want to refrigerate the leftovers. The rice continues to thicken up the soup as it sits. - Use uncooked rice - "Better than Bouillon" for the chicken stock. - Careful adding other veggies... try it without first. I tried mushrooms and bell peppers once, but they ended up clashing with the lemon and oregano. - Use pre-cooked rotisserie chicken or skin on, bone-in chicken pieces, if you're not counting calories - Garnish with cilantro (it compliments the lemon nicely) - Sprinkle on parmesan cheese to taste

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Reviewer:

Jewels307

Reviewed: Oct. 29, 2011

The kids and hubby didn't like it. I found it too thick and not as goodie next day. Soup should always last a couple days.

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Reviewer:

Holly

Reviewed: Oct. 13, 2011

Great recipe. It seemed like there wasen't enough liquid. The rice kept drinking it up. I ended up adding an additional can of chicken broth. Other than that...AWESOME! Will make again. :)

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Reviewer:

Pisces221

Reviewed: Jul. 30, 2011

Absolutely amazing!!! Tastes just like my favorite greek restaurant's recipe

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Reviewer:

cammy

Reviewed: Apr. 15, 2011

Yep, this one's a winner! Don't alter the recipe at all. It is perfect the way it is.

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Reviewer:

IzyMoe

Reviewed: Jan. 5, 2011

so delicious! I pulled the chicken as it boiled and added kale a few minutes after it was simmering and it was a huge hit! The egg added a creamy flavor extra spices (more oregano and cumin) really made the soup! SO GOOD

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Reviewer:

FoodyCory

Reviewed: Dec. 8, 2010

The soup is good.. I made a few alterations and the next time I make it I will make a few more alterations. First off, I used 6 cups broth, 4 water and 1 can of cream of chicken soup (just because I had it really... ). I also added celery. And used only 2 chicken bouillon granules. The one issue I had with the soup was the lemon/ egg mixture. Perhaps I wasn't quick enough but the egg cooked in the soup and turned into strings of egg... I think I will just skip the eggs altogether next time.

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Reviewer:

Maven

Reviewed: Nov. 10, 2010

i scaled this recipe down to 6 servings as it is just me & the hubby here. i followed the scaled recipes exactly. the soup is ok. i thought it would have a stronger lemon taste but it didn't. i accidently cooked it too long and there wasn't much soup left. but it was still good. just next time i'll add more lemon and pay more attetion! my hubby said it was ok. i made this with the gourmet chicken sandwhich recipe by Lclarke on this site.

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Reviewer:

Tosha

Cooking Level: Intermediate

Reviewed: May 2, 2010

I did some tweaks, but this was a great, easy recipe. I wanted to make it more like the avgolemono soups I've tried. Here's what I did: 1) Reduced total cups of water to 9 instead of 10; 2) added an extra cube of boullion b/c I didn't have granules; 3) shredded the chicken instead of cubing it; 4) omitted the carrots; 5) upped lemon juice to 1/2 cup; 6) added about 1/4 tsp. lemon pepper; 7) added another cup of rice. It was too liquidy for me with just the single cup. Delicious!

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