Reviewed: Aug. 7, 2011

EDIT: I went back and gave this 5 stars rather than my original four. This has become such a favorite ... I still stand by my original changes and have found using less lemon everyone enjoys it. Very good on the first tasting and probably better tomorrow (if there is any left - 16 servings? No way!). I can't imagine how salty this would have been with the 6 tbsp of chix soup base. I didn't want to go the expense of "Better than Boullian"(wouldn't use it again) and bought Knorr's chix boullian cubes - one cube was just enough. Added just under 1/2 c. of lemon juice, orzo rather than rice, and 4 egg yollks v. 8 - based on comments of other reviews. As good as any quality Greek restaurants and perhaps better.

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Reviewer:

jemcomeau

Reviewed: Jun. 7, 2011

This was my first time making lemon rice soup , although the recipe was so yummy , i have to give it 4 stars , reason is , you DON'T need 6 TBSP. soup base , i only used 3 tbsp and it still way too salty . I ended up have to add a little water , to tone it down . Next time i probably just use 1-2 tbsp. soup base . In my opinion unless you use water instead of chicken broth you don't need 6 tbsp. of soup base . All and all it was easy recipe and delicious .. minus the 6 tbsp. of soup base :)

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Reviewer:

jaylivg

Cooking Level: Intermediate

Home Town: Crown Point, Indiana, USA

Living In: Houston, Texas, USA

Reviewed: May 29, 2011

Love this soup...I am eating right now and can't wait for lunchtime at work tomorrow for left overs. I browned the onions, celery and carrot in a bit of butter first before adding any broth. I also used orzo instead of rice and put it in at the beginning so it could cook....to cook the orzo, held a low boil for 8 minutes of the 20 minute simmer and only used 3 eggs.

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Reviewer:

Dee

Reviewed: May 18, 2011

Good but too salty!

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Reviewer:

Leslie

Cooking Level: Expert

Reviewed: May 13, 2011

Delicious, made exactly as is!

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Reviewer:

McCheese

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Apr. 17, 2011

Made this twice, and we love it! I had to cut back on the soup stock and egg yolk, but it was delicious nonetheless.

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Reviewer:

alaksandra

Reviewed: Apr. 7, 2011

I think I was expecting something more zing-y and lemon-y. Rather bland, not a do over.

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Reviewer:

ChelleBelle

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Apr. 4, 2011

I made homemade broth with a whole chicken (didn't add any salt in anticipation of the too salty problem many people had...I didn't have that problem at all) and I substituted orzo for white rice. I added 1/2 c raw orzo when I added the butter/flour mixture. It came out great! I garnished with a bit of feta, which really adds to the flavor.

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Reviewer:

trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Apr. 2, 2011

Followed the directions, although I will say, the portion sizes are geared towards this being served as a side dish and not a main meal. Might cut back a bit on the lemon juice in the future, as it is pretty strong. Would also add more pepper (both white and black), and I'm trying to think of a good spice to give it a little more depth of flavor, but haven't figured out what that would be just yet.

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Reviewer:

MasterGrillAZ

Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 23, 2011

I make this soup at least once a month. We cannot get enough of it. It is very easy and quick to make and ike most soups, it tastes even better the next day. The only adjustments I make are I start with 1/4 C lemon juice and cut the chicken base to 4 TBLS and I add cornstarch to thicken it instead of the flour. We do not even add the rice. It is great on its own!

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