Cozy up with this Nourishing Greek Lemon Soup, a vegetarian twist on the classic Greek soup, Avgolemono. It’s a light and creamy lemon broth loaded with fennel, potato, and lentils and then finished ...

Pastina Soup is one of those go-to cozy soups that feels like a warm hug—especially when it's cold outside or you’re feeling ...

A Greek classic that’s actually not all Greek, this soup’s a great one for when it’s cold outside — or when you have caught ...

Avgolemono is a traditional 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 ...

Strain the broth after an hour. Use your fingers to remove the chicken meat from the bones and fat, then set the meat aside. Once the celery is tender, add the chicken stock and chicken meat. Toast ...

Cover the soup and let it simmer for about 10-15 minutes. Use tongs or a spoon to remove the herb sprigs and discard. Add the orzo pasta and lemon zest to the broth. Cook the soup until pasta is ...

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 ...

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.

"You can mix the egg whites and yolk together, but mixing the whites first makes the avgolemono fluffier," my dad told me. Juice one lemon and add it to your beaten eggs. Let your soup cool for a ...

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 ...

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 and ...