Chicken Soup (see notes)
chicken pieces with skin
stalk celery, carrot, onion
salt & pepper
2 – 4
lemons for juice
Option 1: Avgolemono Soup
Option 2: Avgolemono Pasta
fettuccini or other pasta
Culinary Spice Kit:
Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals
In a POT, add chicken pieces, roughly cut vegetables, and salt & pepper to taste.
Cook for about 30 minutes until the chicken is cooked.
Take the chicken pieces out.
When the chicken pieces are cool, tear them in bite-size pieces.
In a BOWL, whisk 2 eggs with 2 tbsp lemon juice.
Slowly whisk in hot broth, 1 tbsp at a time, until the egg-lemon mixture reaches the temperature of the broth.
In a POT, bring 4 cups of broth to boil.
Add orzo, 1 cup shredded chicken, hot Avgolemono Base, Avgolemono Spices, and salt & lemon juice to taste.
Cook for 6-10 minutes until the orzo is cooked al dente, stirring occasionally.
Cook fettuccini according to package instructions.
Reserve 1 cup of the cooking water.
In a PAN, heat 1 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add cooking water, 1 cup shredded chicken, hot Avgolemono Base, and Avgolemono Spices, salt & lemon juice to taste.
Cook for 3-5 minutes.
Pour sauce over fettuccini. Mix well.