this was very good. i cut the eggs in half (4 yolks instead of 8), used only 2 tablespoons of chicken stock (would have been entirely too salty otherwise without low sodium stock), 2 tbsp of margarine and 2 tbsp of flour mixed with a bit of the soup broth as the thickener, boiled a whole chicken and used the broth from that, used the boiled chicken in the soup, put rice in the bowls before adding the soup so as to not end up with rice mush, all as per other users suggestions. i didnt find the soup too lemony or salty. i did use a bit more celery and carrots than the recipe called for, it was perfect. will be making again.
Was this review helpful?
3 users found this review helpful
this was very good. i cut the eggs in half (4 yolks instead of 8), used only 2 tablespoons of...