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Avgolemono soup
I’ve always loved this soup, and sometimes go out for Greek food just to get some. It’s fragrant, velvety, and so comforting as the weather turns cold. But most of all — it’s easy! For this recipe from The Mediterranean Dish, I made mine with orzo instead of rice, because — well, I just love orzo. And a rotisserie chicken made things even easier!
Amateur tip: If you keep any leftovers in the fridge, make sure you have an extra box of chicken stock on hand. This soup tends to thicken up as it cools, so it’ll need more liquid when you reheat. The recipe is right here — oh, and you’re welcome!
