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

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

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

This image released by Milk Street shows a recipe for Greek egg-lemon soup ... lend sweetness and color, while lemon zest deepens the citrus notes. The rice is simmered directly in the broth ...

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

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 ...

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 ...