One of my favorite soups of all time is avgolemono, a traditional Greek soup made of lemon, chicken, and eggs. I love it so much that even when I'm not in the mood for steaming-hot soup, I'll still search for something else (like a pasta) that incorporates the same creamy, tangy flavors.
This chicken, plated with orzo, carrots, and avgolemono sauce, is exactly the type of recipe I'd turn to. Serve it if you've got a leftover bird and are seeking a contemporary take on an everyday protein. To make this fuss-free meal, read more. 2 tablespoons olive oil Serves 4.
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 tablespoons lemon juice
2 tablespoons olive oil