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 of the Year,” we poach bone-in, skin-on chicken breasts in store-bought broth to give it a rich body and 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. |
