Greek Avgolemono Chicken Soup
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
The soup should be filling, salty, and slightly sour, so I use 2 juicy lemons--although the flavor may be too sour for non-Greeks. Grocery store lemons tend to not be as juicy as organic lemons or lemons from a Hispanic/Mexican grocery store.