By CHRISTOPHER KIMBALL 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. Related Articles Restaurants, Food and Drink | Peter’s Chinese Cafe owner sells Denver restaurant to employees Restaurants, Food and Drink | Making a cooking resolution?