Avgolemono (Egg Lemon Soup)
  • 1 stick butter
  • 5-6 Chicken Legs w/skin
  • 6-8 chicken flavor bullion cubes
  • ½ box soup mac or orzo
  • 1 egg
  • lemon juice
  • 1 can Chicken broth
  • Water
  1. Fill large pot ½ way with water. Add boulion cubes, chicken legs and butter. Bring to boil until chicken is fully cooked. Put 1 cup broth from pot into mixing bowl and put aside. Remove chicken from pot and put on cutting board. Add pasta to pot and bring to a boil, then add can of chicken broth. While pasta cooks remove chicken from bones and remove skin. When pot returns to a boil return chicken to pot.
  2. Take the broth in the bowl and add egg and lemon juice, mix with electric mixer until smooth and starts to foam. Remove pot from heat and slowly add mix from bowl while stirring.