We really liked this. I used a red onion because I was out of white, but I doubt that made a difference; I also used low-sodium broth and reduced-sodium chicken base, and can't imagine doing it any other way as the results were plenty salty. (I was actually a bit concerned about the salt level after the first tasting, but in the finished soup, the egg yolks and the lemon juice go a long way toward mellowing out the saltiness.) The lemon and the chicken, combined with the egg yolks, make for a hearty but somehow light meal. I know other people complained about it being too thick, but that wasn't a problem for us; maybe because my egg yolks were on the small side. The only reason I gave it four stars instead of five was the chicken base, which was definitely a dominating flavor. It was by no means a bad thing, but I'd love to find a recipe that resulted the same depth of flavor without resorting to using such large quantities of such a processed ingredient. I'm not above using a bouillon cube or two, but six tablespoons was almost 2/3 of the jar I used, and . . . it just seemed like a lot.
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We really liked this. I used a red onion because I was out of white, but I doubt that made a...