This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

Hello, lentil and barley soup! This recipe is such a great start to soup season now that it’s September (already?!). It’s cozy, hearty, and filling, and adding fresh cilantro (or parsley) and lime juice maintains a fresh, bright, light flavor. This is a super healthy and well-rounded soup – packed with nutrients, fiber, plant-based protein, and tons of veggies (including baby spinach, stirred in to wilt at the end of cooking). Pearl barley and lentils take the same amount of time to cook, making them an easy pairing for this soup. Use rice or quinoa for a gluten-free version, and use your stovetop, pressure cooker, or slow cooker for this lentil barley soup recipe.

It’s soup season, y’all!! If you’ve been with Bowl of Delicious for a while you know I’m all about the soups (this is BOWL of Delicious, after all). If there is another category of food that is so easy to make incredibly tasty, healthy, hearty, in bulk to freeze, in one pot with very few dishes, and that feeds both your body and soul, I don’t know about it.

...GET THE RECIPE for Lentil and Barley Soup!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

Creamy Chicken and Rice Soup is the ultimate comfort food – creamy, simple, and easy to make with only a few ingredients. Using rotisserie chicken is an easy shortcut that guarantees flavorful chicken (and you don’t have to fuss with raw chicken!). Enriched rice, which has less starch in it than other kinds, helps guarantee the creamy chicken rice soup leftovers will be great without the rice getting mushy. You’ll love this easy comforting soup recipe!

This creamy chicken and rice soup recipe is roughly based on my Chicken and Dumplings recipe, which is one of Bowl of Delicious’s most popular recipes. That recipe adds fresh thyme to the dumplings, and this chicken and rice soup uses fresh thyme in the soup itself. But no fussing with dumplings here! You get a lot of the same flavor with less work.

And because we’re using enriched rice here (also known as converted or parboiled rice), the leftovers hold up really well. This kind of rice is less starchy than others, which prevents it from getting too mushy in the soup. This means you can make a big pot of this soup and enjoy it all week, or freeze some for later!

...GET THE RECIPE for Creamy Chicken and Rice Soup!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This Israeli Couscous Salad (or Pearl Couscous Salad) is packed with fresh herbs, feta cheese, and Mediterranean ingredients like cucumbers, tomatoes, and olives. Toasting the couscous before cooking it adds a delicious, nutty flavor. This Mediterranean couscous salad is super flavorful and is sure to be your new favorite side dish or light meal!

Have you ever had Israeli, or pearl, couscous? It’s basically tiny circles of pasta. It has a wonderful chewy texture, a bit heartier tasting than the fluffier and smaller Moroccan-style couscous, and is the perfect base for a cold salad.

This recipe toasts the couscous in olive oil before adding water to the pot and cooking, resulting in a deliciously toasty, nutty flavor that enhances the whole recipe. I do this with my orzo pilaf recipe, too.

The cooked couscous is then tossed with a simple mixture of lemon juice, garlic, and extra-virgin olive oil, cooled, then mixed with refreshing Mediterranean ingredients like cucumbers, tomatoes, olives, herbs, and feta cheese.

This couscous salad is a delicious vegetarian side dish or light lunch, and is great paired with grilled halloumi, shrimp, or chicken. You could even add some cooked chickpeas to it to add some more protein and make it a meal.

...GET THE RECIPE for Mediterranean Israeli (Pearl) Couscous Salad!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

Consider this a sign: it’s time to make a big batch of freezer burritos with beans, rice, and cheese! Just pop these make-ahead burritos into the microwave for a fast, hearty, and healthy lunch (that just happens to be vegetarian and packed with plant-based protein, if that’s your thing!). They are CHEAP to make, EASY to assemble, and they taste amazing. It’s easy to adapt these to be vegan, or even add other things to them like shredded chicken.

These freezer burritos are super simple, packed with cooked rice, black beans, and shredded cheese. I always use my recipe for black beans and rice for the base of this. I’ll use the whole batch – or any leftovers I have – to make into these burritos and my future self is always VERY thankful when I realize I have meals ready to go in the freezer!

What kinds of beans, rice, and cheese, or other ingredients, can I add to freezer burritos?

You can really use any kind of cooked rice you want – plain, cilantro lime brown rice, Mexican rice, whatever! And any favorite recipe for black beans you want – even plain black beans out of the can will work, but I like a little flavor in mine.

...GET THE RECIPE for Freezer Burritos with Beans, Rice, and Cheese!

Irish Lamb Stew is a hearty, cozy, nourishing meal to make when it’s cold outside, and it’s the perfect way to celebrate St. Patrick’s Day! This version uses Guinness beer, or another dark Irish beer, along with beef broth as the base of the stew (but you can use all broth if you want to omit the beer). A non-traditional addition here is sweet potatoes, which add a subtle sweetness to the stew. And the thick, luxurious broth base? It’s thickened with a puree of the vegetables – no flour needed. As a bonus, you can use the stovetop, slow cooker, or pressure cooker for this Irish lamb stew recipe!

With surprisingly few ingredients for the depth of flavor achieved in this Irish Lamb Stew, you’ll want to keep your kitchen stocked to make this all winter long. It takes a bit of time to cook, as do all stews with a tougher cut of meat, but it’s incredibly hands-off and easy to make.

Irish lamb stew is the perfect thing to keep simmering on your stovetop in a Dutch oven if you’re home on a snow day or working from home on a cold, dreary day.

...GET THE RECIPE for Irish Lamb Stew!

This Sweet Potato Shepherd’s Pie with Ground Turkey is a lighter take on the classic, usually made with beef or lamb and mashed white potatoes. It’s easy to make ahead of time, it’s freezable, and it makes a ton, which is great for a crowd or easy leftovers for lunches for the week!

Shepherd’s pie is the ultimate comfort food – warm and hearty, perfect for those harsh cold winter days. This sweet potato and ground turkey version is especially nutrient-dense, and just as cozy and delicious as ever!

A note on semantics: shepherd’s pie is made with ground lamb, cottage pie is made with ground beef. I find most Americans use “shepherd’s pie” interchangeably for any pie with ground meat, so I’ll be calling this shepherd’s pie. There. I’ve addressed this issue so hopefully we can avoid any controversy on wording (you’d be surprised how many strong feelings this evokes!) and just focus on the DELICIOUSNESS!

Normally, I make a shepherd’s (cottage) pie with ground beef and mashed white potatoes. It’s equally simple and comforting. I’ve also made a shepherd’s pie with mashed cauliflower for a lower carb version.

...GET THE RECIPE for Sweet Potato Shepherd’s Pie with Turkey!

This Red Lentil Soup is packed with vegetables and fresh herbs! Healthy, cheap, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! It’s a fast, easy, one-pot, high-protein plant-based meal, and it just so happens to be vegan and gluten-free, if that’s your thing.

Red lentils are a miracle of the dried legume family. Why? They only take 20 minutes to fully cook, with NO SOAKING NEEDED! But they’re just as cheap and nutritious – high in protein, fiber, vitamins, and minerals – as any of their more needy cousins.

Buy any other dried legume and you’re looking at hours of soaking and a lengthy cooking time. Which is easy if you plan ahead, or use a slow cooker or pressure cooker, but if you want dinner in a half hour? Reach for those red lentils, friend.

Now this soup is not your average lentil soup. This is PACKED with flavor, inspired by Turkish red lentil soup (Mercimek Corbasi).

...GET THE RECIPE for Red Lentil Soup with Vegetables and Herbs!

Here’s my favorite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve got a few tricks to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it’s not dry or crumbly in texture, either. This recipe also makes the entire mixture in your food processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work here! Adding soy sauce and olive oil adds umami and juiciness that veggie burgers are often lacking.

I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down. Too soft. I’ve made some that hold their shape, but are dry and crumbly in texture. Too dry! This is my Goldilocks version of Black Bean Burgers. Juuuuuussssst right.

This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one.

One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below.

Why are these black bean burgers so tasty and EASY?

...GET THE RECIPE for Easy Black Bean Burgers (Make-Ahead)!

Stuffed Pepper Soup is everything you LOVE about stuffed peppers without the hassle! You only need one pot for this easy, freezable meal. The trick here is sautéing the onions and bell peppers for a long time so they get very soft and browned, so their flavor and texture doesn’t overpower. Ground beef and rice add substance to the soup for a complete, absolutely delicious meal (that also happens to be gluten free and dairy free)!

This stuffed pepper soup uses almost the exact same ingredients as Greek Stuffed Peppers (Gemista). It has almost the exact same flavor profile but it’s a million times easier because it’s all done in one pot. I also love that you don’t have to heat up the oven for this!

Stuffed pepper soup is the perfect recipe for the transition from summer to fall, when bell peppers are still in season (and cheap!) but it’s starting to be chilly enough for soup.

So grab a big ol’ pot and let’s get to it! Be sure to watch the video tutorial in the recipe card below, too.

Ingredients in Stuffed Pepper Soup

• Bell peppers – any color will do, I like to use a mix!

...GET THE RECIPE for Stuffed Pepper Soup with Ground Beef and Rice!

If you’ve never had Greek Stuffed Peppers (or Gemista / Yemista), you’re in for a treat! These inexpensive beef and rice stuffed peppers are packed with flavor from onions, herbs, and tomato, with plenty of olive oil. Blanching the peppers before stuffing them ensures that they’re soft, with no overpowering pepper flavor and a homogenous texture throughout. This is a wonderful make-ahead dinner (that just happens to be gluten and dairy free!).

This is my family’s recipe (with some liberties taken to make them easier) and once you try these stuffed peppers, you’ll have a hard time going back to any others. My husband, a self-proclaimed stuffed pepper hater, can’t get enough of these. Neither can my kids. Neither can I. So much yum.

Not only is the stuffing absolutely delicious (and can be used for all sorts of things!), but these peppers are light years better than other stuffed pepper recipes because of how soft the bell peppers are.

Other stuffed pepper recipes stuff raw peppers and heat in the oven until warmed up, but the peppers don’t cook enough.

...GET THE RECIPE for Greek Stuffed Peppers (Gemista)!

Chicken Marbella is a classic recipe from the Silver Palate Cookbook packed with sweet and salty Mediterranean flavors. Here is an updated version, made with chicken thighs, with a few other changes. The best part about Chicken Marbella is that it’s prepped and marinated the day before, so all you have to do when you’re ready to cook is bake it!

Chicken Marbella was made famous from the Silver Palate Cookbook and was popular in the early 1980s. It made a resurgence with the help of Ina Garten and other celebrity chefs, and honestly, it’s one of the best chicken recipes I’ve ever tried!

What I love about Chicken Marbella, besides the INCREDIBLE flavor, is the fact that it’s prepared ahead of time the previous day. It marinates overnight, then everything is baked when you’re ready. It’s also delicious served at room temperature, which makes it perfect for parties or picnics.

And the favor!! Sweetness from prunes and brown sugar, salty brininess from the olives and capers, tons of oregano, and white wine added before baking? Your kitchen will smell amazing and your taste buds will thank you.

Be sure to check out the video tutorial for Chicken Marbella in the recipe card below!

...GET THE RECIPE for Chicken Marbella (Updated Silver Palate Recipe)!

These Asian Inspired Chicken Meatballs are packed with East Asian flavors like and ginger and scallions, coated in a sweet and sticky soy and sesame sauce! Serve over rice with a veggie on the side, toss with lo mein or fried rice, or serve with toothpicks for an easy bite-sized party appetizer.

These Asian inspired chicken meatballs are the latest in a series of chicken meatballs that my whole family have been absolutely obsessed with. Honestly I never thought chicken meatballs could be so juicy and packed full of flavor but here we are! Buffalo chicken meatballs, chicken zucchini meatballs, and now these Asian Chicken Meatballs.

With fresh green onions, ginger, garlic, soy sauce, and toasted sesame oil, the meatballs on their own are amazing. Then smother them in a sticky, sweet sauce? Even better!

Best of all? These easy chicken meatballs come together in only 30 minutes. Be sure to check out the video for this meal in the recipe card below!

Disclaimer: Asia is a large continent with many types of cuisine. These meatballs reflect some flavors typical of East Asian cuisine. For simplicity’s sake for a mostly US-based audience, I’ve called these Asian meatballs, but they make no claims of authenticity for any specific East Asian cuisine.

...GET THE RECIPE for Asian Inspired Chicken Meatballs!

This Chickpea Curry is such an easy, healthy weeknight dinner idea! It’s a cheap, healthy, vegan meal that comes together in a half an hour. The creamy coconut milk makes it rich and luxurious with a slightly sweet flavor, and the tomatoes and lime juice add bright acidity to round it out. Taking an extra few minutes to slightly caramelize the onions and garlic add so much flavor to this simple recipe, along with the curry powder, cinnamon, and cumin.

This chickpea curry may be vegan, but even meat lovers will love it for its heartiness and flavor. There are so many reasons to eat more plants and many people have been opting to eat a plant-based diet for a few reasons – health, environmental, and cost.

Chickpeas are a healthy, CHEAP plant-based protein that are a crowd pleaser. My kids ate this up so fast! The flavors in this chickpea curry work so well together, with the unique spice blend that includes cinnamon, and slightly caramelized onions and garlic that lend sweetness to the whole thing.

And I love that the bulk of this recipe uses pantry ingredients – a can of chickpeas, a can of diced tomatoes, a can of coconut milk, and rice for serving if you want.

...GET THE RECIPE for Chickpea Curry with Coconut Milk and Tomato!

This Green Chicken Enchilada Casserole has grated zucchini in it for a boost of nutritious veggies, and you only need 5 ingredients for the whole thing! Enchilada casseroles are great because the tortillas are layered, rather than rolled, so it’s super quick and easy to assemble. It’s perfect to make ahead of time to bake later, too. You’re going to love this flavor-packed, easy chicken recipe!

Using already cooked chicken (like rotisserie, or leftover roast chicken) and store-bought jarred green salsa makes easy work out of this 5-ingredient enchilada casserole recipe.

Zucchini is added to this chicken enchilada casserole recipe not only for added nutrition from hidden veggies, but for its beautiful green color and melt-in-your-mouth texture. You’ll want to remove as much water from the zucchini as possible before assembling – I’ll go over how to do that in this post. It’s a cinch!

Be sure to check out the video for this recipe as well, in the recipe card at the bottom. Let’s get to it!

Ingredients and Substitutions

• Corn Tortillas – flour will also work, but I prefer corn for the flavor and that it’s a whole grain (and it’s more traditional for enchiladas).

...GET THE RECIPE for Green Chicken Enchilada Casserole!

These are the BEST refried beans ever! Once you make homemade refried beans with bacon and onion, you’ll never go back to the canned stuff again. Best of all? It only takes 15 minutes and 6 ingredients to whip up. They’re packed with rich, savory, smoky flavor and can be used as a side for a Mexican-inspired meal, on tacos, on nachos, as a dip… or however you usually use refried beans!

These truly are the best refried beans ever. They’re bursting with flavor- smoky, spicy, simple, fresh, and decadent. And while these are made with bacon and bacon grease for extra decadence, you can easily make them vegetarian or vegan if you prefer.

Homemade refried beans are best when eaten hot and right away, but you can also make these and save them for later.

In this post I’ll explain how to make the BEST refried beans ever, and be sure to check out the video! This is such a yummy, hearty side dish that’s packed with plant-based protein. You’re going to love it.

Ingredients and Substitutions

• Pinto Beans – I used canned, but you can cook them from dried beforehand if you prefer.

...GET THE RECIPE for The Best Homemade Refried Beans!

These Chicken and Zucchini Meatballs are packed with lean protein and healthy veggies, but don’t let that fool you. These are some of the juiciest, most flavor-packed meatballs you’ll ever have! You can serve them with pasta, with a dipping sauce, as an appetizer, on a sub, or any other way you’d serve meatballs. Plus they only take 30 minutes to make and they’re freezer-friendly.

This was one of those experiments that I didn’t have very high expectations for. I mean, how can a chicken and veggie meatball really compare to a traditional beef and pork meatball?

But I was surprised and delighted by the outcome, and I think you will be too. My husband proclaimed that these are his favorite meatballs, and I have to say, I may agree. I’ll always have a place in my heart for the real thing, but these chicken zucchini meatballs are so delicious, AND healthy, that I’ll use them as my default meatball from now on!

As a bonus? My kids LOVED them. They’re a great way to hide veggies, and zucchini has that perfect melt-in-your-mouth texture when cooked the right way.

In this post I’ll show you how to make these easy chicken meatballs, as well as dry out the zucchini so the meatballs stay together well and aren’t too liquidy.

...GET THE RECIPE for Chicken and Zucchini Meatballs!

Buffalo Chicken Meatballs are the perfect poppable, snackable, dippable, add-to-salad-able, delicious bites you need in your life! Simple chicken meatballs are baked then tossed with homemade buffalo sauce. It’s a healthier alternative to traditional wings, fun to make – and less messy to eat, too.

I’m such a sucker for anything buffalo, but traditional wings come at a cost. Wings are already pretty fatty on their own, and if you order buffalo wings in a restaurant, they’re likely breaded, deep fried, and THEN tossed in a butter-laden buffalo sauce.

These meatballs, on the other hand, are made with lean ground chicken, baked, and tossed with a buffalo sauce that’s a little lighter on the butter (without skimping on flavor). They’re perfect for serving on game day as an appetizer with blue cheese dressing for dipping, or throwing in a salad.

Let’s learn how to make these awesome, juicy chicken meatballs (which are great on their own, too!), as well as how to make homemade buffalo sauce with ketchup added for extra flavor and thickness while taking the butter down a notch.

Ingredients and Substitutions

• Ground chicken – or turkey
• Breadcrumbs – homemade breadcrumbs, panko, or regular are fine, as long as they are unseasoned.

...GET THE RECIPE for Buffalo Chicken Meatballs!

Avgolemono Soup (Greek Chicken Soup with Lemon and Egg) is, for sure, without question, the best soup in the world. Avgolemono sauce is stirred into a basic chicken and rice soup, which is a luxurious sauce made of emulsified eggs, lemon juice, and hot broth. The result gives the soup a rich and creamy texture without any added dairy, plus it’s packed with nutrients like protein and vitamin C!

Avgolemono is everything you’d ever want out of a soup. It’s simple and light, yet hearty and satisfying. It has a luxurious creamy texture, but there’s no milk or cream anywhere. That’s just the Avgolemono sauce- eggs mixed with lemon juice and thoroughly emulsified and tempered with hot broth, then added into the soup. It also adds a really interesting foamy texture to the top of the soup – look closely at the photo above. See the tiny bubbles? Think gin fizz. Absolutely delightful.

What is Avgolemono Sauce?

Roughly translated, Avgolemono means “The nectar of the gods.” Just kidding. It means egg-lemon sauce (avgo=egg; lemono=lemon). In this case, it’s stirred into chicken and rice soup.

...GET THE RECIPE for Avgolemono Soup (Greek chicken soup with lemon and egg)!