This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply ...

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

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

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 ...

When steeped in the mysterious world of voracious imagination, you might be hard-pressed to draw similarities between a ...

The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is ...

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.