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Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast makes this soup a filling one that is nevertheless low in calories and fat. Fronds of dill are the final, floating flourish. After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.
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