The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend ...

In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer ...

Sohla El-Waylly: This recipe, posted on Serious Eats, is the only one to first brown the chicken pieces before simmering to ...

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

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 and ...

This Greek soup gets its name ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to ...

And after adding the mixture, don’t let the soup reach a boil or even a ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion.

Greek Egg-Lemon Soup (Avgolemono) Start to finish: 45 minutes (20 minutes active) Servings: 4 Ingredients: In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips ...

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 gets its name ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to ...

This Greek soup gets its name ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to ...