very good and easy to make.
This was very simple and delicious, but it didn't go over as well as I had hoped with my family, hence only four stars. I loved it, though.
This is a great, simple soup recipe. When you want soup in 1/2 hour without much fuss, this fits the bill. I would have liked it to be a bit thicker. Maybe that depends on what kind of rice you use. The lemon flavour really packs a punch and I added a bit of lemon pepper, onion and celery to intensify the flavour.
I liked this, but for me it had way too much rice when I followed the recipe, so I added another can of chicken broth. Husband didn't like this at all, so I probably won't make it again unless it's for other people. I liked the slight bitey aftertaste of the lemon juice and that the eggs gave the soup a nice creamy texture. I'm going to cook some chicken to add to the leftovers tomorrow for lunch. My 4 yo old loved it, btw, so thanks for the recipe!
WOW! This soup was great! Cheap too. I am so excited about this one.. thanks!
I made this for one and it was perfect. Simple & quick! The egg & lemon did give an extra oomph in terms of flavor. I didn't use any rice, but served this with a Greek Potato salad from another recipe on this site.
Lightly flavored lemon egg soup. I used brown rice, which meant I needed to cook it for 30-35 minutes. I also added 2 ounces of tofu and a green onion right before the egg/lemon mixture. Don't use egg beaters for this - they just don't work as well as real eggs in this soup! Thanks for sharing, this is a great recipe for a cold night that doesn't require many ingredients or time!
It was okay for me. My husband liked it more.
Simple. Good. My lemon was small- next time I'll use two and i used pearl barley instead of the rice or orzo. Was tasty!