Reviewed: Dec. 2, 2009

I was home alone tonight and we had our first snow shower of the season: put a chill in my bones thinking of what's to come... LOL Saw this recipe and figured a nice hot bowl of soup would warm me up. Well if you like canned, cream of chicken soup... go for it. To me this was nothing more than that... canned cream of chicken soup, with some lemon juice and a bit too much rice. Some recipes, made fast and easy, just don't measure up. Won't make again, but now I'm on the hunt for a really good recipe for authentic Avgolemono Soup, which really isn't that difficult or time consuming to make, in the first place.

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JOSLYN H.

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Reviewed: Dec. 12, 2008

This was very good. I've never had the original, so I had nothing to compare it to. I think I added too much rice, because it wasn't very soupy. I didn't use the whole amount of lemon juice, and it still seemed very strong to me. The second time I made it, I added dill because I thought it needed something green. It added a nice bit of extra flavor. I think I may trying a touch of garlic or onion next time just for some extra kick.

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allrusty

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Reviewed: Jul. 1, 2008

I tried the recipe and it actually tasted good, but it was not Avgolemono Soup. The fact that it is easy doesn't mean it is the same. Calling something "Easy Corvette Automobile" doesn't change the Volkswagon into a Corvette no matter how nice the Volkswagon is. Sorry about the low rating but if you resubmit it as it's own soup I would give it a much higher rating.

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Georges10

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 17, 2008

I did not like this soup at all!

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angelia

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 4, 2008

This is a decent soup, just not anywhere near an "avgolemono".

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AICHELE

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Reviewed: Feb. 25, 2008

I am SO tired of reading reviews of a SPECIFIC recipe that someone made, when the reviewer took more that half of the ingredients and substituted, omitted, or added them. That's not even the same recipe anymore! Now, if you try it right the first time and then suggest other versions, that's helpful and your right. But don't kid yourself that your helping anyone by changing the recipe initially. If it was my recipe I'd find that very insulting. This recipe (as is) brought me back to Tarpon Springs, FL, a Greek shipping town - kudos to you!

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Lene Marie Dotzler

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 16, 2008

hmmm...no

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SHEDENMOO

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Reviewed: Dec. 31, 2007

easy way to make something yummy. Not as good as the real deal, but not too bad!

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Connie R.

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Reviewed: Dec. 28, 2007

Delicious! Will make over and over again. Quick and easy... and exactly the flavor I was looking for. My husband tasted it (a lot!) and said he can't wait for dinner time. I made this as written and included all 2 oz of lemon juice since we really enjoy the lemon flavor.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2007

My husband makes this soup and it's great

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Julia

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Reviewed: Apr. 26, 2007

This soup was a hit at a family dinner. It is easy and lower in fat than most recipes for this soup without sacrificing taste.

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Victoria

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Reviewed: Apr. 13, 2007

This soup really is so, so simple and fast. Having said that, I served this to company and NO ONE could finish a small bowl of it. It isn't awful, and the lemon does a nice job of stirring up your hunger, but it isn't tasty enough to finish. Give it a try though, you may like it more than me and mine. Just remember to have something else to serve on hand. (A nice Greek salad, hummus and crackers and fresh pears drizzled with honey keeps with the theme well.)

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His Lady

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Reviewed: Mar. 23, 2007

I thought this soup was very good, although I did change a few things. I added some boiled chicken and some shaved carrotts to the recipe. I also substitued 1/2 cup of uncooked angel hair pasta [broken into small pieces]for the rice and I added a cup of water. It turned out very well.

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sherry

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Reviewed: Mar. 20, 2007

Wow, such a variety of ratings! I thought it was OK, but definitely nothing exciting about it. I love cream of chicken soup and I guess I felt the lemon flavor killed a good thing... but also thought perhaps I just didn't like Greek. Until I read Steve's review and now wonder if this is the 'real thing.' Well, whatever the reason, I didn't think it was bad, but it didn't excite me a lot and I doubt I'd make it again. I was easy, sure, and would certainly be something different to throw into a 7-course meal w/guests... it might look impression that I would come up with such a different recipe. (As long as they're not actually Greek I guess.)

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

I think this soup is wonderful! I have made it twice and loved it. I liked it better after the first day, once the flavors had enhanced. I also like to add chicken breast. I definitely recommend it!

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Kaley

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Reviewed: Mar. 29, 2006

As stated, this was quick and easy. However, it definitely is not an option for those on reduced or no-sodium diets.

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SELEA

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Reviewed: Nov. 22, 2005

It was ok...not bad with dinner but I don't think I'll make it again. I felt like I was eating lemon tapioca.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jan. 30, 2005

This is a favorite now! It seems to be best if you make this when you are planning to serve it. I let it sit and it turned into a rice pudding texture and needed to be thinned.

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CHEFMURPHY

Cooking Level: Expert

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Reviewed: Mar. 16, 2004

Great subsitute for the restaurant soup we love! I've tried making this from other recipes and I failed miserably. This is an excellent recipe and so easy!

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BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Jan. 31, 2003

After reading some reviews, I almost did not try this recipe. No, it is not "made from scratch", authentic Avgolemono soup(which we ARE familiar with). But, it sure is VERY GOOD,QUICK and EASY. I will definitely make again and again. The consistency and the amount of lemon is perfect, to us. My suggestions: don't use a real cheap or instant rice (I like Riceland's Extra Long Grain), use FRESH-squeezed lemon juice, 1%(or creamier) milk, and add lots of fresh cracked pepper. I served with french rolls with honey-butter(recipe from this site). Great, creamy, quick, hearty,(although lacking-in-veggies) meal. For more novice cooks;add the rice and the lemon juice JUST BEFORE SERVING. I appreciate your sharing this recipe,Lyndsey,thank you. Dyann

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