Avgolemono Chicken and Rice Soup

Avgolemono is what Greek cooks reach for when someone needs comforting — it's their version of chicken soup, made silky by whisking eggs and lemon juice into the hot broth at the end rather than relying on cream. The result is rich and velvety without any dairy at all.

Rice cooks right in the broth alongside shredded chicken, so the soup thickens naturally as it simmers, and a generous handful of fresh dill at the finish keeps things tasting fresh rather than heavy.

Because the chicken and eggs bring a solid amount of protein to a broth-based soup, this is a filling option that doesn't rely on cream or a large amount of added fat to feel satisfying, and it's easy on the stomach for many people who find heavier, cream-based soups harder to digest. It's the kind of soup worth making a double batch of, since it reheats gently on the stove without the egg mixture breaking if you keep the heat low.