There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono). This quick, warming lemony ...

Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 ...

This vibrant soup ... the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon ...

To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls.

I actually feel much better after having this soup — it really is the perfect simple, clean-flavoured meal that will satisfy your palate and make you feel nourished. No wonder they say "chicken ...

As the skillet simmers, the preserved lemon works to season the entire dish, imbuing the meal with its fermented citrus flavor as the orzo softens and the chicken cooks all the way through.

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.