Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter. Greek egg-lemon soup is rich in flavours.
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 ...
This Greek soup ... skin-on chicken breasts in store-bought broth to give it a rich body and flavor. The bones and skin are removed and the meat is shredded and added to the soup just before ...
This Greek soup gets its name ... and include rice and chicken. We prefer the latter. Flavorful chorizo brings meaty depth to a paprika pinto bean soup with collard greens In this recipe from ...