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 ...

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

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.

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.

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.

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 ...

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.