Reviewed: Apr. 20, 2012

I cannot say enough about how yummy this soup is! I made no changes and was suitably impressed with how simple the technique is. Lovely! Thanks for sharing.

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Reviewer:

Everett's Mama

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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Apr. 19, 2012

Mmmm-mm! Yummy! I'm not really a fan of soups, but this one was great. I left out the soup base completely, and the flour, and I also reduced the number of egg yolks to 5. I noticed that some reviewers had trouble with the saltiness of the soup. Here's what you could do : peel a potato, cut it into large pieces and then put it in the food, letting it simmer for about 10-15 minutes. Remove the potato(es) and taste. If it's still to salty, repeat. Hope this helps!

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Reviewer:

Flo

Cooking Level: Beginning

Reviewed: Mar. 28, 2012

amazing soup with great flavor. Will definitely make again. I only used 3 eggs and half the amount of margarine and flour.

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Reviewer:

tinycook

Reviewed: Mar. 17, 2012

I followed ideas from reviewer # 3. Tastes just like Daphne's restaurant soup! Tried many times this is the closest copy w changes.

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Reviewer:

T Bradley

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

Absolutely delicious. This is exactly what I wanted -- just like the homemade soup served in Greek family restaurants in the Chicago area. I did add a bit of heavy cream at the end because I like a creamier soup. Otherwise, followed the recipe exactly.

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Reviewer:

Andrea

Reviewed: Mar. 15, 2012

I made this soup EXACTLY as stated. I love lemon, but thought this was too lemony. Next time i would only use a 1/4c lemon. Plus, i don't really see that all these egg yolks and butter really improve the taste, so i would cut that as well. I wanted to see exactly how much better it made it with all the fat and calories, but i wasn't impressed. I could make it much healthier with exactly the same flavor. The lemon, chicken, and veggies is really where the flavor comes from. The rest should be cut way down. Plus, i would add more rice and chicken as suggested in other reviews.

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Reviewer:

arkgirl

Cooking Level: Expert

Living In: Fort Smith, Arkansas, USA

Reviewed: Feb. 4, 2012

This could have been five stars if I had read the comments about cutting the soup base in half. As written it is way to salty.

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Reviewer:

Cablesmom

Reviewed: Jan. 29, 2012

This was pretty awesome. My boys order this soup at every Greek restaurant we go to, and they agreed this was at least as good, if not better. Made this as the original recipe prescribed except for very minor tweaks: 1) I cooked the onion and celery in olive oil first; 2) I didn't use the flour/margarine for thickening as the soup didn't need it; 3) I used 8C water and 6TB chicken base; and 4) I only used six egg yolks. Delicious.

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Reviewer:

nhahno

Reviewed: Jan. 11, 2012

This flavorful soup is adaptable and easy to prepare. My version was short about 2 tbsp. of soup base and 4 eggs and included a bowlful of leftover cooked rice (@ 4 cups) and shredded chicken from two pieces of a kabob. Topped with fresh snipped parsley. Even with the modifications the soup was thick, rich, creamy and delicious. Loved it!

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Reviewer:

decoRate

Reviewed: Jan. 10, 2012

Ok. I used only stock and it was sooo good! I also added a can of sliced green chiles at the end because that's what it seemed like it needed. I'm not sure you could classify it as greek any more. It tasted more like a white chicken tortilla soup. It definitely gave me a new taste to play around with. Thank you!!!

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