Reviewed: Apr. 16, 2009

This recipe is easily convertible from stove top to slow cooker. The lemon adds a wonderfully refreshing quality to this soup. Hot summers won't keep me from making it year-round! Unless you like mushy orzo, add/cook the pasta last or as needed for leftovers.

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Seven

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jan. 21, 2009

I was looking for recipes using lemon and stumbled upon this recipe. I did use chicken broth instead of water. My whole family enjoyed it very much. Hubby took the leftovers for lunch today, that's a good sign he really liked it!

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Alison

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Reviewed: Apr. 5, 2008

My whole family enjoyed this soup. Its great on a cold day and an excellent break from the usual heavy winter soups. That tangy-lemony-chickeness is cheerful and warming at the same time.

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DSAJADEA

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Reviewed: Feb. 11, 2008

Read through many of the reviews for suggestions on how to spice this up; it's a great basic recipe. You'll need to add salt and/or stock to really get a chicken flavor, and be mindful not to add too many lemons; it can quickly become overwhelming (if you do, try some brown sugar to mellow it). Consider onions, garlic, ground cloves, spinach, and if presentation is important, think through how to clear the broth (skimming or a cheesecloth to get rid of the fat). Don't overcook the orzo either or it will turn to mush. :)

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DPINKUS

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 11, 2008

I really enjoyed this soup. I added onions and garlic at the beginning - cooked until soft and then added other stuff. I also cooked with a sprig of rosemary. As others suggested, I used only 1 lemon, but I couldn't really taste the lemon flavor. It was still a very nice soup and I will make it again. Next time I'll play with the lemon. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I thought this recipe was excellent, although I took the advice of many reviewers and added garlic, celery, carrots, onion, and some thyme. I also didnt add as much lemon, but used 1 1.5 lemons instead of two.I also added chicken boullion, with chicken broth in the can for added flavor. Definately a keeper for my recipe box.

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MrsWard

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 18, 2007

I am not normally a fan of soup, but my boyfriend has been feeling under the weather. I combined this broth with a more traditional chicken soup recipe (turnips, carrots, celery, onion, chicken, rosemary, garlic) and it was fantastic!

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MEGMONTANACOLO

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

Living In: Bozeman, Montana, USA

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Reviewed: Apr. 5, 2007

This is very easy to make. It is also helpful with colds etc....something like comfort food.

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LILHAWK

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Reviewed: Feb. 21, 2007

This recipe was just okay. I read many reviews before I made it, and I took many helpful suggestions from the reviews. While I was boiling the chicken, I added fresh ginger to the water. Once I removed the chicken, I added 3 stalks of celery, a handful of diced baby carrots, 4 cloves of pressed garlic,zest of one lemon, and 2 small onions. At the suggestion of others, I added two more cups of water and only used one lemon. I also added about a tablespoon of chicken bullion granules. Once I added everything, it became a 5 star recipe.

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Lisa H.

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Albertville, Minnesota, USA

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Reviewed: Jan. 1, 2007

I have been making this for my family a lot ... really nice touch for leftover chicken. They all LOVE it! I use a high-quality prepared stock and go from there ... though I prepare my orzo separately and add it later. There is a tendency toward frothing if you cook your pasta in soup, so I cook the pasta in a separate pot, rinse a few times, and then add it to the soup with the chicken. Makes for a clearer soup.

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Nov. 22, 2006

This was delicious. I made a double batch and everyone loved it including the kids. I added a package of chopped spinach and some large carrot chunks. It is a much requested recipe by family.

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BECEMBRIE

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Reviewed: Oct. 30, 2006

I altered this recipe by using the zest of 1 lemon, and it's juice. I also sauted an onion and garlic and added 1 package of frozen spinach. I used leftover rice instead of orzo, and it was great!

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BELLA232232

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

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Reviewed: Oct. 29, 2006

This was very good & very easy. I did add onion & garlic. I would not use as much orzo next time (my husband thought it was too thick). I will definetly make again - delicious!

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lsm

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Reviewed: Oct. 25, 2006

I was not a fan of this soup. There is way too much lemon and I didn't care for the texture of the pasta.

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JMHRUBY

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Otsego, Minnesota, USA

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Reviewed: Oct. 25, 2006

Hearty soup, but it is missing something. I think it needs some herbs (marjoram maybe) & perhaps some onion & garlic, too. I will have to experiment a bit more with it. I wound up adding a can of low sodium chicken broth before adding the pasta b/c I didn't think there was enough liquid & I was right. It does have a bright lemon flavor & you have to like lemon to like this soup. Easy to make, but needs some flavor tweaking.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Feb. 23, 2006

I made this soup exactly as indicated (only I doubled it for a family dinner). It was a big hit and we will definitely have this again. It was not too salty so I assume that it really depends on the brand of chicken soup base you use to make it. DELICIOUS!

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Oct. 10, 2005

This was good, but my DH said it was missing something.

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MARA61

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Apr. 21, 2005

I Like the "lemony" flavor. However my boyfreind did not like the strong lemon taste. I think I will keep this recipe only keep it down to half the amount of lemon and I am really glad I followed other reviewer's advice and added the spinach and garlic, it would not have been the same without it, very bland.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2005

I made a few variations, but I LOVE the simplicity of this recipe. It is easy, fast and yummy. I used organic chicken stock and then added pre-cooked orzo and roasted chicken. I also added fresh basil to top it off and it was great. Everyone in my family has asked for the recipe!

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HARKEN

Home Town: Woodbury, Minnesota, USA

Living In: Wayzata, Minnesota, USA

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Reviewed: Jan. 10, 2005

YUUUMMMMMM!!! This was great! I used skinless/boneless chicken thighs/breasts, cooked in 8 cups of fat free broth and chopped garlic. After cooking I skimmed the fat and then added a little water to bring it up to 8 cups again. I only used 1 and 1/4 lemon and it was really good... not too lemony. If I had made it just for me I would have used both of the lemons, but my husband doesn't love lemon as much as me! I also added some frozen spinich at the end. It was good, and you could definitely taste the spinich. Next time I make it (and there will be a next time) I probably will not put in spinich, just to see how it tastes. Lastly, I was worried that there would not be enough of this soup for the 3 of us. Hah! It's actually pretty filling and pretty thick. With an added salad and with a loaf of bread this soup could feed 6 adults comfortably. ENJOY!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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