My Reviews (16)

Chicken and Lemon Noodle Soup

This is an elegant chicken noodle soup with a little bit of lemon and mint. Garnish with a slice of lemon and a mint leaf.
Reviews (16)

29 May 2005
Reviewed by: REXICANA
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).
(Review from Allrecipes USA and Canada)
05 Jan 2010
Reviewed by: shawna954
I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into quarters and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST.
(Review from Allrecipes USA and Canada)
15 Sep 2008
Reviewed by: Caroline C
The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles. Like previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!
(Review from Allrecipes USA and Canada)
06 Sep 2010
Reviewed by: cynthia
Great, simple chicken soup. The lemon is an unexpected surprise.
(Review from Allrecipes USA and Canada)
06 Dec 2010
Reviewed by: Busymommy
Before I added the noodles, it was exactly like the soup I eat and LOVE at the Japanese Hibachi restaurants! Thanks a bunch!
(Review from Allrecipes USA and Canada)
19 Feb 2010
Reviewed by: brulesrules
(Review from Allrecipes USA and Canada)
01 Mar 2010
Reviewed by: jss
Taste was great, family really enjoyed.
(Review from Allrecipes USA and Canada)
23 Jul 2008
Reviewed by: CafeYork
Very unique chicken noodle soup, great if you are in the mood for something a little sour and tangy. I used 4 tablespoons of lemon juice right at the end as others suggested. Less could be used (you could add a tablespoon at a time to find the right balance for your tastes). With the lemon juice, mine didn't need salt. My only change was I used probably closer to a cup of noodles (whatever was left in the bag). Definitely will make it again when I have fresh mint on hand I need to use.
(Review from Allrecipes USA and Canada)
16 Jan 2011
Reviewed by: Gwen Wall
I used powdered chicken bouillon and it was WAY too salty, even when no more salt was added at the end. I will try unsalted chicken bouillon (if such a thing exists), only add half as much of the bouillon, or canned broth next time. Ended up simmering it with a washed and peeled potato to remove some of the salt. Other than the saltiness, it was delicious!
(Review from Allrecipes USA and Canada)
22 Nov 2009
The lemon and mint are a nice twist to a comfort classic. I served with a crispy baguette. good dipped in the sour broth. A definite Sunday afternoon must-try.
(Review from Allrecipes USA and Canada)


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