Reviewed: Jan. 21, 2012

Too much lemon for our taste.

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Reviewer:

Laurr

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Reviewed: Dec. 17, 2011

So simple and SO delicious!

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2 users found this review helpful

Reviewer:

shell

Reviewed: Oct. 29, 2011

This was pretty tasty! I did use stock instead of water, and followed another reviewer's suggestion to add some onion and garlic to the broth while cooking. Additionally, I topped with some stewed carrots and celery - to add some color and texture. Next time, i would add some more broth, and cook the pasta separately to keep it from getting mushy. Thanks for the tasty recipe.

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Reviewer:

Cooking Level: Expert

Reviewed: Feb. 21, 2011

This is good. It only has a few items in the soup so it tastes as if it lacks a little. It is quick and easy to make. I used boneless, skinless chicken breasts.

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5 users found this review helpful

Reviewer:

Kelly Jensen

Reviewed: Feb. 6, 2011

Very good! I ended up making chicken stock the day before like one of the reviews provided instructions for (whole chicken, whole onion, 2 stalks celery, bay leaves, salt, all spice), left overnight in the fridge. I also removed the meat from the chicken but needed to let it cool for a while first. The next day, I skimmed the stock and strained through a cheese cloth. Then I heated the stock, added the chicken and waited for it to boil, then added some elbow macaroni and the egg/lemon/stock mixture. We've never had this before but will add into our rotation!

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7 users found this review helpful

Reviewer:

Tara

Reviewed: Jul. 25, 2010

Was looking for a recipe to use up my orzo I had left ofver and this one fit the bill! Tasted just like liquid lemon chicken! I used two chicken breasts and boiled them in the chicken stock and then shredded it.

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6 users found this review helpful

Reviewer:

Yvonne

Reviewed: May 5, 2010

This was absolutely delicious! I didn't have to change a thing about it! The soup became creamy and delicious after the eggs and lemon were added and was so perfect! Definitely don't make this if you don't like lemon - but I'm a lemon lover and it was FANTASTIC!

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6 users found this review helpful

Reviewer:

The Kitsune

Reviewed: Feb. 4, 2010

Excellent change of pace soup! Quite refreshing and definitely a keeper! I, too, also added the chicken broth, garlic and onion! I didnt have the oroz on hand, so I substituted pasta shells. Worked well. Even the kids enjoyed it! Thank you for sharing!

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5 users found this review helpful

Reviewer:

happy2bmom

Cooking Level: Intermediate

Living In: Claremont, California, USA

Reviewed: Jan. 21, 2010

I added garlic as someone suggested. Needed some seasoning, otherwise very filling and the lemon gives it a fresh taste.

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Reviewer:

241glory

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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5 users found this review helpful