My dad's classic Greek soup is perfect for a sick day and way better than chicken noodle. Here's how to make it.

To make my dad's classic avgolemono soup for four, you'll need:

• 2 chicken half-breasts (with bones)
• 2 eggs
• 2 cups chicken broth (or 2 chicken bouillon cubes)
• 1 lemon
• ⅔ cup medium-grain white rice
• ½ onion

Feel free to mix things up with the chicken. You could throw in chicken legs if you prefer, or even the whole bird! And if you'd rather go meat-free, this soup is still plenty comforting when it's vegetarian-friendly.

My dad's family recipe always kept things simple, but he says the soup also works with some carrots and celery added in as well. The star of the show, though, is always the avgolemono.

Just roughly chop half an onion — you still want chunky pieces.

My dad recommends sprinkling salt and pepper on both sides of your chicken pieces.

My dad now makes avgolemono soup in his pressure cooker, which allows him to finish the dish in about 20 minutes.

But if you don't have one at home, you can always use this recipe with a regular pot over the stove (which should take about 30 to 35 minutes instead).

Cook the onions over medium heat. (If you're using a pressure cooker, turn it to the browning setting.)

Before the onions have fully browned, toss in the chicken pieces and let them brown for about one to two minutes on each side.

If you're using chicken bouillon cubes, my dad recommends adding 5 cups of water and two cubes to your pressure cooker or pot. If you're opting for chicken broth, add 3 cups of water and 2 cups of chicken broth.

Then, add salt to taste, but remember that some bouillon cubes and chicken broth can already be quite salty.

Cover the pot and let your chicken and rice cook.

If you're using a pressure cooker, this should take about 11 minutes on the high-pressure setting, but the time will vary depending on your model.

First, break your eggs gently, separating the whites from the yolks over a small saucepan.

You'll need those in just a second.

You're already almost done with your sauce!

"You can mix the egg whites and yolk together, but mixing the whites first makes the avgolemono fluffier," my dad told me.

Whisk everything together, and voila! You've just made your very own avgolemono sauce.

Let your soup cool for a few minutes, which will help when mixing the avgolemono into the broth.

Because the avgolemono is cold and the soup is hot, you can't just dump the whole sauce into the broth. The eggs in the avgolemono would cook with the heat and curdle, ruining the soup.

This tempering technique helps combine everything, creating a silky and creamy soup.

By this point, the avgolemono sauce should be hot enough.

You're almost ready to serve!

What I love about avgolemono soup is that it's both rich and light. The broth has the comforting thickness of, say, a chicken tortilla soup, but the lemon gives it that lightness you'd find in a classic bowl of chicken noodle soup.

It's such a simple recipe, but still so satisfying. I think the best word to describe the taste would be gentle — perfect for an upset stomach, a sore throat, or just a soul that needs to be soothed.

Whenever I was sick as a kid, avgolemono soup ended up on the dinner table. I actually had a sore throat when my dad taught me how to make this recipe over the holidays, and smelling that lemony broth again immediately made me feel better. This recipe isn't just a reminder of home; it's medicine.

So, as we get through the January blues and chilly temperatures, I hope my dad's easy avgolemono soup will help you feel a little better.