Assembled from just a few ingredients, this vibrant lemon and egg soup might be better than grandma's chicken noodle.

Greek soup known for its egg-lemon mixture that thickens the broth. Some versions are simple, just broth with thickening and ...

The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend ...

avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken.

Greek Egg-Lemon Soup (Avgolemono) Start to finish: 45 minutes (20 minutes active) Servings: 4 Ingredients: In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are ...

Avgolemono: Greek egg-lemon soup Start to finish: 45 minutes (20 minutes active) Servings: 4 Ingredients: 1 quart low-sodium chicken broth 12-ounce bone-in, skin-on chicken breast, halved ...

avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken.

avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken.

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we poach bone-in, skin-on chicken breasts in store-bought broth to give it a rich body ...