There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono ... Slowly add 1–2 cups of the hot broth to the egg mixture, whisking constantly to avoid ...

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

1 quart low-sodium chicken broth 12-ounce bone-in, skin-on chicken breast, halved crosswise Three 2-inch strips lemon zest, plus 3 tablespoons lemon juice 2 medium carrots, peeled and shredded on ...

I had never seen this egg-thickened soup served with a poached egg ... Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. When the chicken breast ...

The bones and skin are removed and the meat is shredded and added to the soup just before serving ... The yolk in the egg-lemon mixture coagulates as it hits the hot liquid, thickening the ...

This vibrant soup ... the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon ...

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Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.

This image released by Milk Street shows a recipe for Greek egg-lemon soup. (Milk Street via AP) ...