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.

I grew up with avgolemono soup ... pot. What I love about avgolemono soup is that it's both rich and light. The broth has the comforting thickness of, say, a chicken tortilla soup, but the lemon ...

(Ricardo Ramirez Buxeda/Orlando Sentinel) There, his grandmother, Olga, lived among the villagers, “maybe 200 people,” he says (a recent Greek ... give us chicken-lemon soup,” he says.

Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter. Greek egg-lemon soup is rich in flavours.

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.

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A Greek soup ... poach bone-in chicken breasts in it. Then they shred the meat and add it to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the ...

Heat oil in a large pot. Add onions ... Once the vegetables are tender add the chicken, herb bundle, and broth. Cover the soup and let it simmer for about 10-15 minutes. Use tongs or a spoon ...