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 ...

There’s nothing more comforting than a warm, hearty bowl of soup, especially when it’s packed with wholesome, nourishing ...

This Greek soup gets its name ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to ...

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.

This image released by Milk Street shows a recipe for Greek egg-lemon soup. (Milk Street via AP) ...

Turn canned whole tomatoes, broccoli, potatoes, carrots, and rotisserie chicken into soothing, satisfying soups with these ...

In another bowl, mix the egg yolks and lemon juice together until combined ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg ...

This Greek soup gets its name ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to ...