Newsday15d
A mixture of egg and lemon gives this Greek chicken soup a velvety texture
This Greek soup gets its name, 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 ...
Reading Eagle14d
A mixture of egg and lemon gives this Greek chicken soup a velvety texture
The bones and skin are removed and the meat is shredded and added to the soup just before serving ... combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion.
Washington Times16d
A mixture of egg and lemon gives this Greek chicken soup a velvety texture
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 ...
The Independent15d
A mixture of egg and lemon gives this Greek chicken soup a velvety textureA
This Greek soup ... 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.
Hartford Courant14d
A mixture of egg and lemon gives this Greek chicken soup a velvety texture
This Greek soup ... 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.
Times Union15d
A mixture of egg and lemon gives this Greek chicken soup a velvety textureA
Greek Egg-Lemon Soup (Avgolemono) Start to finish: 45 minutes (20 minutes active) Servings: 4 Advertisement In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips ...