Kotosoupa Avgolemono or Greek Chicken Lemon Soup

A good Winter dish when you love soups.

Originally presented by German TV Chefs Meuth/Duttenhöfer. But as always, it is my style.

First cook the chicken to get the chicken stock. The better the chicken, the better the stock. I used French free range chicken pieces that our big supermarket sells now too. Cornfed chicken thighs are great for a rich soup. I even had to skim some of the fat off. 

The stock was cooked with endpieces of carrots and celery tops and bottoms. Waste not. Just a bit of my homemade veg stock paste, a dried chili and a bay leaf. I prefare to season stocks later. 

While the stock was cooking I used a smaller pot to cook the pasta. When it was ready I put it in cold water to stop from overcooking and then drained and set aside for later.

Recipe for 2:

550 g bone in chicken thighs cornfed

850 ml water

2 tsp veg stock paste

1 bay leaf

Ends of 2 carrots and 2 celery stalks

1 chili dry

2 carrots

2 celery 

50 g defrosted peas

2 eggs

2 lemons

Black pepper

Salt

Parsley and chives fresh or dried

75 g Kritharaki pasta

Since it is freezing today, I put the chicken stock out on the balcony to cool down after I got the chicken and the veg out. After 1 hour it was very easy to get rid of too much fat on the soup.

One cup of stock 1 took seperat for later.

Cut the carrots and celery in very small cubes and add that back to the soup. Cook for 6 min, then toss the peas in for 3 more minutes.

Now check salt and pepper needed to add.

Crack 2 eggs in a bowl and beat. Heat up the cup of stock in the microwave. Press the 2 or 3 lemons (juicy or not?). Stir well and add the hot stock. Now you have a watery looking liquid.

Get the soup down to low heat and stir in the egg mix. Constantly stirring on now medium heat. DO NOT BRING TO A BOIL

Get the cut up chicken and pasta in to warm up again. Finish with parsley and chives.