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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26 users found this review helpful

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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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13 users found this review helpful

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Detria

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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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15 users found this review helpful

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CafeYork

Cooking Level: Intermediate

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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22 users found this review helpful

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 22, 2009

The lemon and mint are a nice twist to a comfort classic. I served with a crispy baguette. Mmmmm....so good dipped in the sour broth. A definite Sunday afternoon must-try.

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14 users found this review helpful

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HOUSETOPVIEW

Reviewed: Dec. 3, 2009

the flavors of lemon and mint in this soup are perfect in this soup. the only thing i added was a dash of garlic powder to the broth. and at the end i used the juice of about 3/4 of a lemon. does anyone know if this is an authentic portuguese soup? the only ones i have heard of before have kale and chourico or linguica.

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12 users found this review helpful

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Reviewed: Jan. 5, 2010

I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into quarters and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST.

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24 users found this review helpful