Lemon Chicken Soup with Spaghetti

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Wonderful, easy to make soup! It's a rainy day here, so this just hit the spot!

I don't normally do this, but I feel compelled to respond to another reviewer's comments regarding the amount of lemon juice called for and the fact that the carrots weren't done enough for her/him in the time indicated in the recipe. First of all, as with any other pronounced flavor, it's all according to individual palate. With something like lemon, it only makes sense to add a portion of the amount called for and only add more to adjust to one's personal taste For those of us who *really* love lemon, the amount called for is spot on. Also, one must take into consideration the difference in the pot and the stove used when making any recipe, as these factors tend to make a difference in how quickly something is cooked. Good cooks know that when cooking anything, whether it is one's own recipe or another's, one always tastes and adjusts along the way.

And if reference to another's comment comparing this recipe with one of Sandra Lee's Semi-Homemade, puleeze!!! After seeing the ingredients and the recipe, itself, if you felt that way, why did you proceed to make Giada's recipe? Just doesn't make sense, does it?

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This soup hit the spot this weekend, mostly because I had a bad cold. Luckily I had all the necessary ingredients in my kitchen to throw together this soup. . . that is all but juice from two lemons. I actually only had one lemon, which seemed to be just the right amount. This this is the best chicken noodle soup I've ever had and it took no time at all to make it! Thanks Giada!

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This soup is NOT for non-lemon lovers. I, too, reduced the lemon to the juice of only one lemon, but I really enjoyed the warm, lemon taste. It's very unique, so don't expect your basic chicken noodle soup. As long as you prepare your tongue, I think you'll enjoy this original and fun twist on the original!

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I'm a big fan of fusing recipes and fused this one with Ina's Italian Wedding Soup recipe. This fusion had the brightness of the lemon, depth of flavor from the parm rind, hardiness from Ina's recipe, and simplicity of using roasted bone-in-skin-on chicken breast (following Ina's instructions instead of making chicken meatballs. I started by sauteing the carrots, onions and celery in EVOO and then added 6 cups of stock, 1/2 cup of white wine, and the juice of one lemon. I wound up having to add the juice of another half a lemon to adjust the flavor. I also swapped out the parsley for dill and added 12 oz of fresh baby spinach. This one is a keeper. Thanks Giada and Ina!

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I also used the juice of one lemon and then followed the rest of the recipe exactly. The cheese rind and shredded romano adds a nice, complex flavor. The lemon gave this soup a fresh taste. This recipe was quick and delicious. I will surely make it again and recommend it to friends and family, but advise them to use the juice of one lemon, which is just perfect.

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I made this soup today and we had really enjoyed. Followed the recipe except I used 1 lemon and it turn out delicious.

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this was a waste of time and costs. I usually love everything that Giada makes but this recipe fell short. Maybe because most of Giada's recipes are amazing but this one was more of a Sandra Lee basic and quick recipe. I would not make or recommend this recipe to anyone.

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This is way to much lemon juice and the carrots are practically raw with such a short time of cooking. I had to do a lot of adjusting to keep from throwing it out.