Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low ...

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.

By Kara Kimbrough   Don’t get me wrong, I don’t actually "love" freezing cold temperatures, icy roads and sky-rocketing ...

I had never seen this egg-thickened soup served ... Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta.

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.

This vibrant soup ... the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon ...

Drain and rinse the orzo under cold water until cool. 2. Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook over moderately high heat until ...

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 ...

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.