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I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.
We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!
I used your recipe with a few exceptions to kind of give me some measurements on m y mother-in-law's recipe (she's greek). It turned out good, I just used her advice on a couple of different things: -I used 11 cups of water -I used a purdue chicken breast roaster (almost a whole chicken) and boiled in water for 1 hour with lid slightly on but not all the way -less than a cup of rice -three eggs -less than a cup of the ReaLemon brand lemonjuice I only used the meat from half of the chicken breast roaster It came out wonderful! My fiance says it was perfect, authentic and exactly how he remembers it growing up.
Excellent soup! I used 3 bone in skin on chicken breasts instead of wings.
This was great, love the taste.