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I made this for dinner a couple weeks ago. This is the first time we've ever had lemon in chicken and rice soup, so it was kind of an unexpected taste sensation that took us a bit of adjustment. This did reheat well in the microwave for lunch the next day. Thank you for sharing a new experience with us Evelyn!

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Cindy Lynn February 28, 2004

The first time I had this soup was at a diner of all places (owned by a Greek family!) I loved it (and their Greek lemon chicken) so much that I decided to try to make it myself, with the help of your recipes. I made the Greek chicken (with extra chicken) one night and then used the leftover chicken with purchased chicken stock the next day to make the soup. That made the soup come together rather quickly which was good because the smell of it cooking was making me hungry! :) I also used orzo rather than rice, as that is a personal preference. Both are perfectly delicious dishes!! Thanks, Evelyn!

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jarp4 August 17, 2012

Made this for our friend of Greek parentage. He said it tasted just like his mother used to make (quite emotional) - so I can't thank you enough for posting this delicious recipe.

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Tina and Dave June 05, 2012

This came out perfect! It was just what I was looking for. The only changes I made were to use chicken broth instead of the water and to add about 1T of lemon zest when it was time to add the rice. This is something I will be making many times.

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JPsBarbie November 16, 2010

I'm coming down with a cold, so I couldn't wait to have this for dinner tonight. It was very comforting! The only change I made was to use Egg Beaters in place of the eggs because I don't like to eat raw eggs. This was a nice change from the usual chicken noodle soup!

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Kree February 09, 2004

Follow everything up to and including #6. Add 4 eggs in a stand mixer and beat the heck out of the eggs. When you think you have beat them enough, beat them some more, then add the lemon juice to the eggs and continue beating, forget the cornstarch. Slowly, one ladle at a time while the mixer is running, add the broth and rice mixture to temper the eggs. When both containers are about the same temperature, mix the two together still stirring and bring the pot to a slow simmer for 5 minutes. For a pleasant and tasty treat, use Turkey instead of Chicken. You won't be disappointed.

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getouliatos_11794238 November 08, 2013

This is the best chicken soup I have ever made! I didn't even follow the recipe exactly, and it still turned out so wonderful. I forgot to add the eggs, and I did add a box of Uncle Ben's Wild Rice (without the seasoning packet). It was soooo good! I also added garlic because we love garlic! Thanks! I am going to make it again tomorrow with the egg.

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History Teacher July 25, 2011

This is the perfect soup for a cold. The flavor is very light. If I was making it for a regular meal I might add some tarragon maybe.. I made this with a whole chicken cut up but a better way to make it would be with some boneless skinless chicken breasts & chicken broth, I lost alot of onion due to skimming the gunk, no bones would prevent that, but I needed the bones to cure my cold! LOL.. next time I will mince my veggies, I did a small chop & they weren't soft enough. Had no problem with the eggs with was neat cause I usually mess it up when it comes to special instructions!

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madetobemagic71 December 23, 2010

this is outstanding! A new favorite with my husband and I. It was delicious the night that it was made and was very flavorful several days later.I decided to purchase a pkg of breasts with ribs and thighs and legs. I roasted half of each to brown the skin before boiling. An extra step that may or not have had much affect. This is a new favorite in my arsenals of soups!! Thank you~

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nancyo December 07, 2010

I upped the water to 12 cups. I also tempered the egg mixture with a ladleful of broth before adding into the soup. This is a great soup. Very comforting and delicious.

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Nado2003 January 20, 2010
Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)