Reviewed: Feb. 3, 2013

Nice, light and quick dinner for a cold weeknight. I used wild rice instead. The next day, it absorbed a lot of the broth so I may use a little more the next time. Will make again!

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Reviewer:

CAT2OU

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 12, 2013

This was outstanding! I was looking for a variety on basic chicken soup. The lemon gives it a great zip! I took some reviewers advice & added celery. I pre-poached the chicken which worked well. I also used cooked brown rice made in the microwave with a PC rice cooker. Unbelievably good!!!

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RIELLA

Cooking Level: Expert

Reviewed: Dec. 15, 2012

Yum! Great flavor to this soup and so easy to make. I, too, waited until I started the simmer to add the spinach and rice, and it turned out just fine. Can't wait to experiment with different little things but this is the best tasting soup I've made so far.

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Reviewer:

lindalvt

Cooking Level: Beginning

Home Town: Warsaw, New York, USA

Living In: Kenmore, New York, USA

Reviewed: Oct. 22, 2012

Solid, easy, tasty soup recipe! Is it going to be as good as chicken soup totally from scratch? Of course not, but it was tasty, the lemon gave it a nice tang and even my toddlers ate it! Great recipe to keep in my back pocket for those cloudy days that beg for comfort food.

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Reviewer:

SwingSweetheart

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Burbank, California, USA

Reviewed: Oct. 2, 2012

I liked the idea, but found that the lemon was a bit too much. I really like the taste of lemon so I thought it would be great. If I choose to make this again I will consider using a touch less on the lemon. The soup just had a very sour favor to it.

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Reviewer:

RiverDawg86

Reviewed: Jun. 23, 2012

My husband and I had bad colds and I remembered a chicken soup we had eaten at Panerra's that was very good. So I found this one here at Allrecipes.com which was very similar sounding. I simmered some boneless chicken breasts in water with salt and some herbs. Then used that broth along with some good quality canned broth. When the chicken was very tender, I cut it into bite size pieces, and put it back into the broth. I shut off the heat and added the spinach, but no carrots. Instead of using rice I used a cup of hot cooked orzo. I squeezed some lemon juice into the broth along with the orzo, and floated some lemon slices on top. Then I turned the heat back on to very low, bringing the soup to steaming again and served immediately with crusty bread. With just these minor changes this soup is a huge winner, and great for slurping when sick with a cold.

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Cooking Level: Expert

Reviewed: Jun. 19, 2012

Really good soup! Simple and easy to make. I didn't get enough broth, I only had 6 cups instead of 3 quarts, I didn't reduce the other ingredients either and it still came out good. I will definitely make it again with the right amount of broth.

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Reviewer:

Emily

Reviewed: Feb. 12, 2012

Made this tonight, also added onions, celery and garlic powder. Turned out pretty good, I like the flavor, but still seemed like it was missing something. Maybe some garlic was that something. However, I would make this again.

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Reviewer:

alitorry

Reviewed: Dec. 18, 2011

Hearty and Nutritious, Easy and Uses ingredients readily available. A nice soup with the addition of lemon. Adds just the right bit of something interesting/new. I added too much pepper, avoid doing that. But otherwise, delicious. Did add two stalks of celery and a can of a cannellini beans for extra protein.

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