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Chicken soup greek style
Chicken soup greek style

Before you jump to Chicken soup greek style recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will certainly boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is not true. Particularly if you ensure that the dishwasher is full before starting a cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is something we can all do, without difficulty. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to chicken soup greek style recipe. To cook chicken soup greek style you only need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chicken soup greek style:
  1. Prepare 2 chicken legs (thighs and shoulder or half a chicken)
  2. Provide 1 1/2 ltr water
  3. Get 1 onion
  4. Take 1 carrot
  5. Use 3 whole allspice
  6. Get 30 ml virgin olive oil
  7. You need sea salt (to taste)
  8. You need 130 gr orzo pasta
  9. Provide 2 organic eggs (we need them to be on room temperature)
  10. Provide 1 1/2 lemons their juice
Instructions to make Chicken soup greek style:
  1. In a large pot add the chicken the onion and carrot whole. Add the all spice the olive oil and the water and bring to a boil. There will be a froth formed so remove it with a spoon.
  2. Turn the heat on medium and let the chicken boil until you see it separates from the bone, almost an hour.
  3. Remove the chicken from the pot and place on a tray. Season generously with salt and cover. The meat will absorb the salt. Remove the carrot, onion and all spice and throw away.
  4. Bring the broth to a boil, season with salt and add the orzo. Cook for 10-11 minutes. While the broth is boiling keep aside a cup of the broth for later. (We will need it for the avgolemono, we need it to be warm and not boiling hot).
  5. When the orzo is almost cooked remove the pot from the stove.
  6. Let's get the avgolemono goining. Separate the egg whites from the yokes. Keep the yokes aside and squeeze the lemons to take the juice.
  7. Whisk the egg whites until fluffy, add the yolks and mix to combine. Add the lemon juice while whisking. Add the broth you set aside earlier and continue whisking. The avgolemono is ready. Pour it into the pot and stir for a couple of seconds.
  8. Serve the soup with freshly ground pepper and the chicken. I like to add the chicken into my soup in small pieces. Enjoy!

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