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 ...

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

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to ... substantial and include rice and chicken. We prefer the latter. In this recipe from our cookbook “Milk Street ...

This image released by Milk Street shows a recipe for Greek egg-lemon soup ... Stir in the shredded chicken. Return the pan to low and cook, stirring constantly, until the soup is warm and ...

In this recipe ... skin-on chicken breasts in store-bought broth to give it a rich body and flavor. The bones and skin are removed and the meat is shredded and added to the soup just before ...

Flavorful chorizo brings meaty depth to a paprika pinto bean soup with collard greens ... In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion.

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.