Reviewed: Oct. 14, 2009

Easy to prepare, great taste. It tastes like Greek lemon chicken soup. I read the reviews and made the mistake of doubling the rice (the first time), as many recommended. DO NOT DOUBLE THE RICE; it is a soup. The rice needs to cook longer than the recipe called for and that alone will thicken the soup. Do not use minute rice or precooked rice, it won't turn out the same. I found that it is better to cook the first 6 ingredients a little before adding the rice and cook the rice at least 20-25 minutes. Allowing for the increased cooking time will make all the difference in this recipe. I will continue to make this soup but I do enjoy it as a soup not a thick stew so I will never double the rice again.

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LisaMMB

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Reviewed: Jul. 1, 2009

This soup had great flavor and was extremely easy. The only change I plan to make is to double the rice next time.

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Lyndsey

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Reviewed: Jun. 15, 2009

I thought this was great soup. 1/2 my family liked it and 1/2 didn't. I think it had to do with the lemon flavor. I cooked my rice seperately for those on the low carb diet.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 3, 2009

Made it with chicken breast. Will add some dark meat too next time I make it. Great flavor.

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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 2, 2009

I halved the recipe and it ;made just (4), not(7), servings, for us. (Maybe we eat bigger bowls than most??). I kept all amounts of the ingredient as if for the 14 servings (except the bouillion and chicken, in hopes of more flavor. And I had 3 cups of already cooked Jasmine rice to use up, so just used that (I just cooked until rice was warmed through). In my opinon, using FRESH lemon juice makes a HUGE difference in this recipe. Fresh is much milder and well ... fresher tasting. I will make this again... just would do the a few minor changes (mentioned above) again, for our tastes and convienence. I also think this is a good meal for when someone's tummy is not feeling "all that great".

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Feb. 1, 2009

Better than I expected - reminded me of the lemon rice soup I loved in the greek restaurants when I lived in Detroit, and the rotisserie chicken made it more hearty. I didn't care for the carrots in it, but everyone else did.

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jenniferamy

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Reviewed: Dec. 21, 2008

I was very pleased with this recipe, unbelievable better than I have had in a authentic greek restaurant. I did make some changes, I cut up 3 leeks to replace the onion added chopped celery about a cup and used skinless boneless chicken breasts cooked on the george foreman grill. I would give this recipe a 10 if I could excellent.

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J Souilliere

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Reviewed: Nov. 14, 2008

Nothing fantastic. Nice warm, simple soup. Easy, but not amazing.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 4, 2008

I just made this today, I wanted a soup for a my cold Im dealing with now,and this sounded good. A couple things, soup taste great, mine was not creamy, but thats ok still good. 15 minutes was not enough time for my long grain rice so they were a little chewy, so cooked an extra 10 min. But with that lemon flavor in it, it reminds me what kind of soup you would get in a Greek restaurant cause it tastes a bit like Dolmathas with the lemon sauce they serve, which I love. All in all a good recipe.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 2, 2008

This was a very good soup, although I did make a fairly major change. I had some leeks that I wanted to use in soup and so substituted them for the onion in this recipe. I followed the rest of the recipe as is. Very nice flavor and texture. Will definitely try it again - and may even use regular onion if I don't have leeks on hand. But give it a try - just wash the leeks(very well) and chop (I had about four cups chopped - discarded the dark green part) and substituted for the one onion chopped.

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Sharon

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

Living In: Duncan, British Columbia, Canada

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Reviewed: Oct. 2, 2008

This soup is excellent! I have made this soup twice in 2 weeks, and both times I made a couple of modifications. The first time was because I didn't have a couple of items on hand, the second time was because the 1st batch turned out so well. I did not have bouillon, but it did not matter, and I didn't miss the sodium. I used extra chicken broth instead. I didn't have lemon juice or lemons, but I did have a Lawry's lemon pepper marinade in the fridge. It was superb! It was like eating gourmet soup at a fancy restaurant. The 2nd time, I made it exactly as the 1st - on purpose.

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MRSPEABODY

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Awesome recipe! It had a wonderful flavor and heated up exceptionally well. The only thing I would suggest would be to add a dash extra lemon to the bowl when warming it up as it seems to somewhat lose that flavor over time.

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Whitney

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Reviewed: Jul. 6, 2008

Excellent taste, it is Lemony, so those that don't like lemon..adjust. This can be played with, too..different veggies (I've used broccoli) and I even made this as a sort of minestrone, I used beef broth and ground beef..different, but still good.

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Lorraine

Cooking Level: Expert

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Reviewed: May 17, 2008

Yum! My family thought there was too much lemon but I loved it....Also good without the lemon but wasn't as pretty

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CAVIN2

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Reviewed: Feb. 18, 2008

I made this without the carrots or onion. I was very surprised to find that it tasted very much like the baked chicken soup from Demos', a local Middle TN restaurant. I have been wanting their recpe for years, and this comes so close, I will definately use it again!

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