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 ...

Season the vegetables with 1/2 teaspoon kosher salt, black pepper, basil, and minced garlic, and stir well to combine.Add the orzo, cooked shredded chicken, and chicken stock to the pot.

Ingredients: 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 ...

Sometimes known as Greek penicillin, lemon rice soup is a warm, rich, citrusy soup that hits just right this time of year. ...

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 ...

Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter. In this recipe from our cookbook “Milk ...

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 ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are simply broth that’s thickened and seasoned. Others are ...

Greek Egg-Lemon Soup (Avgolemono) Start to finish: 45 minutes (20 minutes active) Servings: 4. Ingredients: 1 quart low-sodium chicken broth. 12-ounce bone-in, skin-on chicken breast, halved crosswise ...