This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.
outstanding. made the 1/2 recipe. next time i will make a full recipe with more to freeze. light lemony flavor with chunks of chicken. easy to prepare. will go into my recipe file!
Read MoreThe lemon is over powering and without it would be bland. I'm not a fan, but it sure was easy!
Read Moreoutstanding. made the 1/2 recipe. next time i will make a full recipe with more to freeze. light lemony flavor with chunks of chicken. easy to prepare. will go into my recipe file!
Great , east, quick recipe to make.My kids and wife LOVE it. The taste is similar to a restaurant we ate in Clearwater Florida (My Little Greek). For those not use to the nice, strong lemony zest, the flavor can be overpowering. But you can try using half a lemon at first until the flavor is to your taste. Also, Be mindful of the volume. The recipe is enough to do a big 8 quart pot. So you may need to cut in 1/2 the measurements. Love this! Thank you for sharing this recipe.
I made this recipe exactly as written with the exception of 3/4 cup of lemon juice as I only had enough lemons for 1/2 cup which was a perfect amount. I will definitely make this again but will only use 1 cup of rice as the amount called for made the soup way too thick. To make up for the extreme density of the soup, I added four cups of water and a tablespoon of chicken bouillon powder. I also added a handful of chopped parsley for color. It was very good.
I liked it a lot. I'd definitely make it again. Just made this. Used a 1/2 recipe (it still made quite a bit). Made some changes based on what I had: chicken bouillon cubes, omitted the chicken chunks, added ~1.25c egg noodles at the end. I liked it a lot. I forgot to cut the rice in half (so I used 1.5c of half jasmine & half uncle bens). It came out thick, kind of like a watery clam chowder (not in a bad way). The flavors are really good. The lemon is fresh and nice. Maybe add lemon zest too? Might be overpowering. Thanks for the recipe.
I cut the recipe into half. This is an amazing recipe and tastes just as good or better than the restaurants in the Detroit metro area. Very easy to make. Adjust lemon to my personal tastes.
This soup tastes so good that both of my boys who won’t touch soup gobble this one up. The only changes I make is I use the quick cook rice to shave off a bit of time and instead of canned chicken chunks I use a fresh whole rotisserie chicken that I pull completely apart and shred. It’s so good.
I made this soup exactly as directed. It is so yummy. I fell in love with this soup at a neighborhood restaurant. I found this recipe and it tastes exactly like the restaurant version. My husband loves it too. I will make this soup frequently. We enjoy it for dinner with a piece of crusty bread.
Very easy and tasty. Reminds me of Greek lemon chicken soup. I did use orzo pasta instead of rice, and halved the recipe.
The lemon is over powering and without it would be bland. I'm not a fan, but it sure was easy!
