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 ...

Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port ...

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 ...

Add the chicken stock and using a spatula, scrape and lift any browned bits from the bottom of the pan. Add the lemon zest, juice, whisk in the remaining butter and then add the capers ...

A lovely and very simple chicken dish that goes brilliantly with rice, mash or sautéed potatoes and lots of seasonal vegetables. Season each chicken breast, smooth-side up, with black pepper and ...

This nourishing chicken soup is packed with soothing aromatics ... Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes.

Houston is a Mexican food town. And Hugo's Mexican food is among the best in the nation. Rick Bayless in Chicago and Zarela Martinez in New York are chef Hugo Ortega's main competitors -- few ...

When zesting the lemon for the crab salad, avoid grating any of the white pith beneath the peel, as it tends to have a bitter flavor. The soup can be stored in an airtight container in the ...