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 ...

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 ...

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 ...

Born of a dressing called agristada, which combined lemon with egg to ... apart soup chicken and rice are added later, though, in later years, some regions of Greece began using orzo instead.

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 ...

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 ...

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.

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