This chicken and noodle soup has citrus undertones from the lemon zest and refreshing hints from the mint. It's light enough to serve for lunch or as a starter for dinner.
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity). - 29 May 2005 (Review from Allrecipes US | Canada)
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. - 05 Jan 2010 (Review from Allrecipes US | Canada)
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! - 15 Sep 2008 (Review from Allrecipes US | Canada)