From: bobo3039
On Nov 10, 2007
Loved this subtly flavored soup. I did add a little extra lemon juice and some dill for color.
From: Chef #583348
On Sep 9, 2007
Flavor was delicious and unusual. I used commercial organic chicken broth, and I think I will add a touch of garlic next time. I agree that it was almost creamy. It was even better the next day.
From: Pat6456
On Aug 7, 2007
My daughter loves a local resturant's Lemon Chicken Orzo Soup, and I really thought this was just too easy to taste the same, but tried it anyway. Glad I did - my daughter loved it (skipped the cheese, too). Recipe was quick, easy, and yummy!
From: Ang11002
On Jun 10, 2006
Wow...this was SO good! I, too, left off the parmesan cheese and felt it didnt need it. The soup seemed almost creamy though it had no cream. Thanks for another winner Kitten!!
From: Chef #310876
On May 21, 2006
Because I've never seen parmesan cheese in Greece or in a Greek restaurant, I left the parmesan cheese off, and the soup was wonderful! I appreciate knowing how to add the lemon and egg without it curdling.
From: Marie
On May 4, 2006
DH had some dental surgery yesterday so I made this soup for him. I added some leftover shredded chicken and spinach. You don't need salt in this if you are using canned chicken broth. The lemon is a very different taste in soup for us. Thanks for posting, Kit.
From: Raezor Chef
On Jan 23, 2008
I added garlic, celery. and extra lemon and spice.. So much better the next day.. Absoutly outstanding.. Better than eating out
From: MA HIKER
On Feb 20, 2008
delicious! I chopped up some baby carrots and a chicken breast to cook in the broth. The egg makes a nice creamy soup!
From: Poodle-icious!
On Jan 14, 2009
I made this using Kittencal's Best Chicken Stock/Broth (Crock Pot Option) which, of course, made it absolutely fabulous! And I really appreciate the tip on how to add the egg without curdling it; this is a tip I'll be able to use for other things. Thank you once again, Kitten!
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