I have wanted to make this soup forever, and I have no idea what has been stopping me. Avgolemono is the chicken soup of Greece, and as we know, pretty much every country has its own version of a ...

This Greek chicken and rice soup gets a rich thickness from eggs that are tempered, creating a delicious counterpoint to the fresh flavour of the lemon juice You can save this article by registering ...

I have wanted to make this soup forever, and I have no idea what’s been stopping me. Avgolemono is the chicken soup of Greece, and as we know, pretty much every country has its own version of 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 and ...

The traditional egg-lemon soup in Greek kitchens begins with chicken stock in which you simmer long-grain white rice. When it’s tender, whisk in egg yolks mixed with lemon juice (the second they hit ...

If there is one ingredient you should keep on hand, it is the chicken egg. This one ingredient has the capability to nourish, thicken, leaven and bind. Its nutritional value is great. The yolk alone ...

Preheat the oven to 325 F. As the oven warms, cut the leftover turkey meat and set aside. In a large, heavy pot, warm the blended oil over medium-high heat. Add all the vegetables and cook until ...

As delicate as a soft spring breeze, this classic Greek soup is thickened with eggs and given a hefty splash of lemon. It’s best with homemade chicken stock. Serve it as a first course, eat it for ...