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

Use tongs or a spoon to remove the herb sprigs and discard. Add the orzo pasta and lemon zest to the broth. Cook the soup until pasta is fully cooked, about 7 minutes. Remove from heat. Pour in the ...

In this recipe ... 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 ...

A very easy classic chicken soup that freezes beautifully, this flavoursome recipe is packed with tender chicken and will go down well with all the family. Don’t skip frying the onions briefly ...

Though you could use store-bought chicken broth or stock, this recipe is designed ... fresh herbs, lemon juice, olive oil, garlic and seasonings, but it makes this simple soup into something ...

Greek lemon-egg sauce is the base of Grace Parisi's hearty soup with cooked rice and shredded chicken. It comes together in just 30 minutes. Grace Parisi cooks aromatic vegetables and thyme sprigs ...

Steak au poivre is a French classic typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The ...

while others are more substantial and include rice and chicken. We prefer the latter. Greek egg-lemon soup is rich in flavours. (Milk Street via AP) In this recipe from our cookbook “Milk Street ...

Christopher Kimball’s Milk Street This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth.