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

To prevent the eggs from curdling, follow these tips: Temper the eggs first by slowly adding a small amount of the hot broth to the bowl before whisking the mixture into the pan. After adding the ...

Greek soup known for its egg-lemon mixture that thickens the broth. Some versions are simple, just broth with thickening and seasoning, while others, like this one, are more hearty and include rice ...

Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan ...

Freezing: This Greek Avgolemono Soup freezes well, just make sure you leave some space in the container as the soup will expand when frozen.The leftovers would keep for up to 3 months in the ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture ... while others are more substantial and include rice and chicken. We prefer the latter. Greek egg-lemon soup is rich in ...

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

1. Bring stock to the boil in a large saucepan. Add the chicken, rice and quinoa and simmer gently until heated through. 2. Whisk the eggs with the lemon juice, then gradually whisk in ½–1 cup hot ...

Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the ...