Lemon Chicken Soup

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I made the chunks of chicken a little too big--not the recipe's fault, but it definitely affected the taste. I would recommend grilling or pan-frying the chicken prior to adding it to the broth rather than cooking it in the broth itself, although the latter option would introduce some extra calories. We're not big tofu fans, but I actually think tofu would work great in this recipe. On the positive side, the broth is absolutely fantastic. My kids, ages 5 and 23 months, absolutely loved the broth and begged for more--and my husband had several servings, which speaks to the potential of this recipe.

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I thought that this was simple and easy. It tastes ok. Probably won't make it again but I always like to try something new.

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This soup is very tasty! If its too tart, just put in a quarter cup of fresh lemon juice. It still has the lemon flavor without being over powering. The lemon slices and fresh tarragon looked beautiful in the bowl. I took the suggestion of one commentor and added rice to make the soup more hearty. I will make this dish again.

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I thought this soup was excellent. Very tart, but we liked that. Very healty too. No butter, no cream, but still very good. Thanks so much.

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I added lemon juice to taste, but it was wonderful. I made some jasmine rice for those who wanted more substance to the soup. I thought it was delicious!

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This is my first time trying Claire's recipes.. Hmmm not my fav. I love lemon but the soup came out way too tart. It definitely requires much pepper to offset the tartness. I won't be making this soup again.