Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
159 calories; protein 16.8g; carbohydrates 6.8g; fat 7.1g; cholesterol 49.1mg; sodium 63.2mg. Full Nutrition
Reviews: Most Helpful
We loved it. We used 4 T of lemon juice (not listed in ingredients but it is in recipe w/o quantity). Read More
Helpful
(26) 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. Read More
Helpful
(24) 
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! Read More
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(23) Advertisement
Before I added the noodles it was exactly like the soup I eat and LOVE at the Japanese Hibachi restaurants! Thanks a bunch! Read More
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(16) Advertisement
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. Read More
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(15) 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. Read More
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(14)