Avgolemono Pastina

Serves 1
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Directions

  1. 1Add olive oil and butter to a pan.
  2. 2Sear the seasoned chicken thighs in the pan.
  3. 3Cover and cook the chicken.
  4. 4Remove the cooked chicken from the pan.
  5. 5Add the finely diced or blended onion, carrot, and celery to the pan with the remaining drippings.
  6. 6Season the vegetables with salt and pepper.
  7. 7Grate garlic into the vegetables.
  8. 8Deglaze the pan with water (or dry white wine if using).
  9. 9Pour in the chicken broth.
  10. 10Add salt and pepper to the broth.
  11. 11Stir the broth mixture.
  12. 12Add a bay leaf to the broth.
  13. 13Add pastina to the broth and cook until tender.
  14. 14Shred the cooked chicken and add it back to the pan.
  15. 15Squeeze lemon juice into the pastina.
  16. 16Whisk in two egg yolks into the pastina.
  17. 17Stir everything together until well combined and glossy.
  18. 18Serve the Avgolemono Pastina.

Ingredients

  • 1 tbsp unsalted butter
  • 0.5 tbsp extra-virgin olive oil
  • 1 or 2 chicken thighs
  • salt
  • pepper
  • pinch oregano
  • 0.5 small yellow onion
  • 1 small carrot
  • 0.5 stalk celery
  • 1 garlic clove
  • 0.25 cup dry white wine
  • 3.5 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup pastina (acini di pepe or stelline)
  • 2 egg yolks
  • 1 lemon juice
  • kosher salt
  • freshly cracked black pepper
  • fresh dill
  • extra-virgin olive oil
  • Parmesan or pecorino

Equipment

panlidfood processorwooden spoonwhisklemon squeezer

Tips

  • The classic soup tempers the eggs by whisking in a ladle of hot broth into the egg mixture.
  • For this pastina version, mimic the rich, creamy texture by whisking in a couple of yolks at the end.

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