Some people will only eat soup once the weather takes a turn for the chilly. I, however, will eat soup any time of year on any type of day. Because, if you’re asking me, soup is a perfect thing. It’s a complete meal in a bowl that’s always utterly comforting… nothing warms the soul like a bowl of soup. And if you’re looking for a bowl that’ll truly do that any time of year, it’s this one. While it’s plenty hearty enough to fill you up, the lemon flavor keeps things bright enough that it’s welcome whatever the weather, and it still manages to feel like a bowl full of comfort.

It’s an ‘avgolemono’ style of soup – a Greek technique where eggs and lemon juice are whisked together before being stirred into the broth to thicken it up a touch. What that means is you get a silky, velvety, almost creamy finish without relying on any dairy whatsoever.

The major components here are shredded chicken (it’s a great use for leftover rotisserie!) and chewy orzo, but there’s carrot, onion, and garlic too, and just enough baby spinach to add some earthiness to the mix. The main note, though, is lemon, which shines bright above everything else, though that silky, egg-laced broth backs it up and keeps it relatively down to earth.

Though it really has that ‘all-day simmer’ type of flavor, this soup is actually just a quick thirty-minute undertaking. And with plenty of protein and a fair amount of nutrient-rich veggies, it’s comfort food you can always feel good about eating.