
A mixture of egg and lemon gives this Greek chicken soup a velvety texture
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 include rice and chicken. We prefer the latter. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day…