Lemon Soup

The lemon takes over and doesn’t blend with the eggs, and the broth is almost gone in the pot before you can use the ladle. I would suggest adding a cup of broth to the recipe. It has a milky texture to me, and since I’m lactose intolerant I couldn’t bring myself to eat it. If you like a creamy soup with excess lemon flavoring (evena lot for being the base flavor of the soup), then this is for you.

Its a simple soup, you need to add more, like chicken and veggies. Otherwise its just pasta in lemony broth. Dont froth the egg whites, just use the yolk or slowly add in the whole eggs.

My last review posted before I was finished! I think of these recipes as guidelines, so I’m happy if they work out for my eyeballing ways! It turned out light and delicious, and my littlest who has the flu loved it. I used 2 cans water in addition to the broth so it wouldn’t have a strong chicken flavor. I also use a couple tablespoons butter and a whole package of orzo. We like leftovers. For flavor I added a few tablespoons of my favorite lemon seasoning and for vegetables I added some chopped kale. I followed the instructions with the eggs and didn’t have any problems with it being too frothy or the eggs curdling. I did only whip the whites until they were frothy- I’m sure that helped. And I added in some precooked, chopped chicken. Thanks for the recipe!

I thought this was a great base for lemon soup and can be easily modified to fit your tastes. We prefer more of a lemon punch so I just added more lemon. We also prefer less froth so I whipped my egg whites a little less. You can use the orzo or plain ol’ white rice. Add cooked chicken or leave it out. Either way this is a good recipe to play with. Thanks for submitting it!!!

My husband gagged at the texture. My kids said it was too sour. Even after a day, when the texture had gotten less frothy, it still tasted like lemon and raw eggs. I had to toss it in the garbage.

I added one chicken breast, shredded and used the juice of 3 small lemons. Husband requested I make it again!

Great flavor! I wasn’t sure how this would turn out but I’m glad I gave it a shot. I would say this soup is definitely worth trying if you’re unsure.

Easy and better than the Greek restaurants!

Sooooooo yummy!!!!!! Easy to make!

It didn’t hit the spot.

Added some shredded chicken that I had leftover. Very good soup.

This was pretty good, if a bit bland. I added some zesty lemon seasoning, garlic, rosemary, and an extra lemon to give it some zip. The egg mixture made it nice and creamy, and worked well with the diced chicken I added at the end.

I gave this 5 stars because it’s a great start. I made this and when I tested it, I liked it but I thought I could add to it. I started with adding cooked rice as some other reviewers did. I then added a few Tbs of butter,another lemon, cooked shredded chicken, and fresh spinach that I just tore apart and cooked into the soup. If you don’t like the froth then just let the soup sit on low for a while and a lot of the froth will go away, I liked it both ways. This soup can be as simple or as complicated as you wish. This will be a great addition to my recipe box! Thanks!

Just really yummy. Super quick and easy and so creamy, even without milk. I toasted a combination of orzo and jasmine rice in butter before adding it to the broth. I did have a couple bits of cooked egg white, but I just didn’t temper the egg mixture quite enough. Totally my fault. Will definitely make this again. 🙂

Great quick soup. I guess I don’t know what beating the egg whites to medium stiff peaks means, b/c I whipped too long. Soup was still delicious!

Really liked the flavor of the soup but thought that the orzo was too slippery. I like this exact soup with rice instead of orzo. Yum!

******EDIT: All of the below, in my opinion was true… but the leftovers were simply DELICIOUS! I’ll just make this recipe a day beforehand from now on. The egg-y taste had diminished and the dish tasted well-balanced in flavors. ——————————– I was really excited for this soup… I’ve had Souplantation’s Lemon Orzo soup and was hoping I could re-create something along those lines. However, this recipe, personally I think the egg overpowers the dish. And the combination of the egg and chicken gives it a semi-gamey taste. I did try to counterbalance this by adding some cheese (aged Parmesan and Mozzarella). I also added shredded chicken once it was done (just because Souplantation’s version had this included in their soup and I love chicken). If you like eggs and lemon though, I’m sure you’ll like this recipe.

Alright, kind of odd. My 4 1/2 year old wouldn’t eat it.

Super easy & delicious. I usually end up adding more lemon & lots and lots of black pepper. Very good.

Not what I was expecting. The chicken broth was competing with the lemon flavor. Probably won’t make this again.

My husband’s grandmother used to make this for us and it is one of my favorites. I think the only thing I would do differently is make my own chicken stock (the store bought one was a little salty for me) and perhaps add a touch more lemon juice. I was pleasantly surprised at how good it did turn out though!! Perfect for the cool evenings of fall that have begun!