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