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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Sep. 15, 2008
The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles. Like previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!
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Reviewer:

Caroline C
Photo by Caroline C
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jul. 23, 2008
Very unique chicken noodle soup, great if you are in the mood for something a little sour and tangy. I used 4 tablespoons of lemon juice right at the end as others suggested. Less could be used (you could add a tablespoon at a time to find the right balance for your tastes). With the lemon juice, mine didn't need salt. My only change was I used probably closer to a cup of noodles (whatever was left in the bag). Definitely will make it again when I have fresh mint on hand I need to use.
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Reviewer:

CafeYork
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jan. 7, 2008
This recipe is a winner! super easy to make and super tasty. I used whole wheat egg noodles and also did the 4T of lemon juice...
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Reviewer:

Detria
Photo by Detria
Cooking Level: Intermediate
Living In: Sacramento, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: May 29, 2005
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).
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6 users found this review helpful

Reviewer:

REXICANA
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