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

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.

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 ...

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 ...

Freezing: This Greek Avgolemono Soup freezes well, just make sure you leave some space in the container as the soup will expand when frozen.The leftovers would keep for up to 3 months in the ...

The rice is simmered directly in the broth ... such as dill or chives. Avgolemono: Greek egg-lemon soup Start to finish: 45 minutes (20 minutes active) Servings: 4 Ingredients: 1 quart ...

This Greek soup gets its name ... Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is simmered directly in the broth, infusing it with savory flavor.

The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is ...

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

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the ... while others are more substantial and include rice and chicken. We prefer the latter.

Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter. Greek egg-lemon soup is rich in flavours.