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 inc ...
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 ...
This recipe works by browning off the chicken thighs and caramelizing the lemon slices separately, before starting the rice and broth in the same pan. The dish is then topped with the chicken and ...