Avgolemono Soup - cooking recipe

Ingredients

1 None whole chicken (about 3 lbs), trimmed, washed, dried
7 oz angel hair pasta
2 None large eggs
3/4 cup lemon juice
None None Mint leaves. to serve

Preparation

Place chicken in a large pot. Add about 10 cups water, enough to cover chicken completely. Bring to a boil on high, then educe heat to low and simmer, covered, 30-40 minutes until chicken is cooked.
Remove chicken from the pot, retaining liquid, and transfer to a plate to cool. When chicken is cool enough to handle, remove skin, slice and set aside. Shred meat.
Bring liquid in saucepan to a boil, add pasta and shredded chicken and simmer 8-10 minutes, until pasta is al dente.
Heat 1 tablespoon oil in a medium frying pan on high. Add sliced chicken skin and season to taste. Cook, turning frequently, until crisp and golden brown. Drain on paper towel. Cool, then crumble.
Meanwhile, whisk together eggs and lemon juice until frothy. Add a couple of ladles of hot soup while whisking. Remove soup from heat. Gradually whisk lemon mixture into soup. Serve sprinkled with crispy chicken skin and mint leaves.