Reviewed: Mar. 12, 2012

Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor, but did not want to mess with all the skimming so I used 2 lbs split, bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies, so I removed them as the recipe suggests, but if I had my druthers, I'd chop them up, leave them in, and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences, the whole family enjoyed the soup.

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Reviewer:

SOTHEBOMB

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Feb. 12, 2012

Very good. I added extra lemon juice to my bowl. I also took the other's advice and added the veggies after sticking them in the blender, but I just added a few spoonfuls to my own bowl. Seems like maybe some herbs could be added. Not sure what to add but it is kind of a mild soup. Very good though, and I got seconds!

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Reviewer:

adrinasmom

Reviewed: Dec. 27, 2011

Beautiful soup! Filling and delicious. I used my home-made chicken stock instead of the whole chicken, then added some chicken breasts, which I shredded. Also good without the extra chicken meat. Elegant and simple, like most things that impress.

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Reviewer:

Johnny I

Reviewed: Nov. 30, 2011

I don't know if I did something wrong when adding the eggs, but it was blah! My husband refused to eat it.

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Reviewer:

ErikaB

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Reviewed: Oct. 4, 2011

Wonderful flavor - a real keeper. Thanks so much for sharing!

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Reviewer:

BirdNSav

Cooking Level: Expert

Home Town: Halifax, Virginia, USA

Living In: Savannah, Georgia, USA

Reviewed: Jun. 14, 2011

Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love.

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Reviewer:

jenny davis

Reviewed: Apr. 27, 2011

I cooked this for the very first time for our very Greek Easter and very Greek family members. It was Amazing!!!! Will be making it again.

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Reviewer:

organicbaker

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies, I used a stick blender and just pureed them into the broth. I might also try adding a bit of lemon zest next time to enhance the lemon flavor. Nice change from my regular chicken soup, will definitely make again.

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11 users found this review helpful