I've been on a soup and stew kick lately and one of my favorites in the rotation is avgolemono soup. I've been using this recipe, which uses canned chicken broth and adds shredded chicken breast but the flavor just isn't as rich and tasty as what I've had in restaurants. So far I've tried adding a teaspoon of fish sauce to give it a little more umami but other ideas are sautéing the vegetables in chicken fat, substituting leeks for the onions, boiling down the store-bought chicken broth a bit to concentrate it, or just making my own stock.
Anyone made this soup a lot or have any ideas on what it might be missing?
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