In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer ...

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

Greek Avgolemono soup is a delightful and comforting dish that combines chicken broth, lemon juice, and beaten eggs to create ...

Kotosoupa Avgolemono is a classic Greek soup made with an egg-lemon mixture that thickens the broth and adds a smooth creamy texture. The name comes from the Greek words avgo (egg) and lemono (lemon).

Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan ...

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg whites, whisking to incorporate. Serve immediately with freshly ground black pepper.

These healthy and easy dinner recipes take no more than 20 minutes before they’re ready to enjoy, making them perfect for ...

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