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"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 91 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 949 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Lemon Chicken Soup in Quick Cooking January/February 1999, p52
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Reviewed on Feb. 22, 2012 by grjen
Very good but I recommend doubling because it disappears first. I use 1 cup of cooked rice and 1 can chicken broth instead of the water and chicken and rice soup. Otherwise, I make as listed and it is delicious!
Reviewed on Feb. 13, 2012 by pinkiepie
It was kind of bland I added chicken seasoning. I also added extra rice it really needed it. Every one in my family liked it after I fixed it up.
Reviewed on Jan. 20, 2012 by Qtpi3480
This was a quick and easy soup. I added a lot more than the required amount of lemon juice and thickened it. After I did this, the flavor was great! I will make this modified version again, but I will add more rice next time.
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