Greek avgolemono soup is delicious and easy to make. It's the perfect comfort dish to prepare on chilly days or when you feel ...

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

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are ...

Stir in the shredded chicken. Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat ...

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.

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

This Greek soup gets its name, avgolemono, from the egg-lemon mixture ... while others are more substantial and include rice and chicken. We prefer the latter. In this recipe from our cookbook ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture ... while others are more substantial and include rice and chicken. We prefer the latter. In this recipe from our cookbook ...

The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown ...