mediterranean diet: greek lemon chicken soup (avgolemono)

straight from the cradle of the mediterranean diet, Greece

One of the most classic Mediterranean soups, avgolemono, or Greek lemon chicken soup, made silky with egg yolks and tangy with lemon, is a luscious, warming bowl perfect for chilly winter days or nights.

I’ve chosen a Greek rice-shaped pasta, orzo, to replace traditional white rice, but either way, this one-bowl treat with a little salad side is all you’ll need for a healthy nourishing meal.

With today’s recipe, I’ve taken the extra easy route and transformed a store-bought rotisserie chicken into some meal-prep magic, making plenty of soup to freeze for another cold day. If you go this route too, portion out the leftovers before adding the pasta so that the grains don’t get mushy on reheat. Then just add pasta or rice and finish cooking the amount you are planning to enjoy right away!

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