Reviewed: Aug. 17, 2011

Great quick soup. I guess I don't know what beating the egg whites to medium stiff peaks means, b/c I whipped too long. Soup was still delicious!

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Reviewer:

ceile

Reviewed: Mar. 18, 2011

Really liked the flavor of the soup but thought that the orzo was too slippery. I like this exact soup with rice instead of orzo. Yum!

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Reviewer:

Natalie

Reviewed: Feb. 12, 2011

******EDIT: All of the below, in my opinion was true... but the leftovers were simply DELICIOUS! I'll just make this recipe a day beforehand from now on. The egg-y taste had diminished and the dish tasted well-balanced in flavors. -------------------------------- I was really excited for this soup... I've had Souplantation's Lemon Orzo soup and was hoping I could re-create something along those lines. However, this recipe, personally I think the egg overpowers the dish. And the combination of the egg and chicken gives it a semi-gamey taste. I did try to counterbalance this by adding some cheese (aged Parmesan and Mozzarella). I also added shredded chicken once it was done (just because Souplantation's version had this included in their soup and I love chicken). If you like eggs and lemon though, I'm sure you'll like this recipe.

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Reviewer:

Anna

Reviewed: Feb. 3, 2011

Alright, kind of odd. My 4 1/2 year old wouldn't eat it.

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Reviewer:

sweetseeker

Reviewed: Jan. 27, 2011

Super easy & delicious. I usually end up adding more lemon & lots and lots of black pepper. Very good.

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Reviewer:

Fragglemama

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jan. 11, 2011

Not what I was expecting. The chicken broth was competing with the lemon flavor. Probably won't make this again.

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Reviewer:

Lauren

Reviewed: Sep. 22, 2010

My husband's grandmother used to make this for us and it is one of my favorites. I think the only thing I would do differently is make my own chicken stock (the store bought one was a little salty for me) and perhaps add a touch more lemon juice. I was pleasantly surprised at how good it did turn out though!! Perfect for the cool evenings of fall that have begun!

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Reviewer:

deanac20

Reviewed: Aug. 9, 2010

Made this with rice instead of orzo. I added baked halibut and roasted asparagus I had leftover from the night before. SO GOOD, and so much healthier than a cream-based lemon soup I've used in the past...

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Reviewer:

Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

Reviewed: Aug. 5, 2010

I made this soup for the first time a few nights ago, and was blown away by how delicious it was. Creamy, full flavored, and light enough to eat as an appetizer, this soup was amazing. I used vegetable broth instead of chicken broth, and added a cup of white wine to add some extra flavor. I can't wait to feed my friends and family with this!

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Reviewer:

michellem

Reviewed: Feb. 23, 2010

I have made this multiple times but I don't think it really qualifies as 'soup', especially when I ate the leftovers which had dried out enough to just be a delicious pasta. I've never had the energy to properly whip the whites but I do what I can by hand and have never had a problem with any frothiness. I highly suggest adding rosemary, it complements the soup perfectly. I also added one carrot, shredded which doesn't change the flavor much but gives the soup a wonderful, warm color.

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