About this recipe: The classic egg lemon soup made the authentic Greek way. Very simple and comforting, it doesn't need anything else! Serve with a piece of delicious, crusty bread.
The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavour may be too sour for non-Greeks.
This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper. - 23 Jan 2008 (Review from Allrecipes US | Canada)
This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't change a thing. If you are short on time, use a pressure cooker to cook the chicken. I also use chicken leg quarters and skim the fat that rises to the top. - 12 Dec 2007 (Review from Allrecipes US | Canada)
This is one of my favorites. My guests have be thrilled when I've served this refreshing soup! A few tips - to get more juice from the lemons, microwave them whole for 10 seconds before squeezing them. I always garnish this soup with nutmeg. You also can cook and shred boneless chicken breasts if that's more convenient. - 14 Nov 2007 (Review from Allrecipes US | Canada)