Avgolemono – Greek chicken soup with Nina Angelo and Chef Daniel

Nina AngeloNina Angelo and Chef Daniel serving up Avgolemono.

Chef Daniel’s next guest in the Pinch of Salt series is the art queen of the Central Coast Nina Angelo. Nina has been a key player in the art industry on the Central Coast for over 4 decades.

She brings colour, creative flair, talent and happiness wherever she goes. She is always a source of inspiration for many having been involved in sculptures, music, art, theatre and writing.

Her infectious creativity has touched many and she used to run Nina’s Little Shop at MacMasters beach for many years.

Chef Daniel with Nina Angelo in the kitchen

In this episode, Chef Daniel makes Avgolemono under Nina’s watchful eye learning some Greek words and about Nina’s family’s history at the same time.

Nina’s parents met in Auschwitz in Poland during World War II and spoke over 13 languages between them.

No wonder Nina is so multicultural and vibrant! Nina started her artistic journey after studying her passion for textiles and fabric design which then took her all around the world for work.

Nina is very active in the local arts community. She will be doing a signing of her book ‘Don’t cry, dance’ at her old shop which is now called, ‘LooLoos coffee Shack’ on the Scenic Rd at MacMasters beach on Easter Saturday morning.

She is presenting, ‘Spirituality in the pub’ at the Grange hotel on the 4th of April. For more information about the event and times see her website.


½ chopped red onion, 2 eggs, 2 chicken Marylands, 2 lemons, ½ cup diced carrot, ½ cup arborio rice, 1 tablespoon of dried oregano and Salt and pepper to taste.


1. Bring a pot of water, chopped red onion and chicken to a boil for stock

2. Once boiled turned down the temperature and simmer for one hour

3. Add chopped carrots and rice to the pan (no oil needed, nor garlic) on high heat

4. Add 3 cups of stock

5. Add salt, pepper and oregano to taste

6. Stir occasionally. Cook on medium heat for 15 minutes

Further instructions

1. In a separate bowl add the juice of two lemons

2. Whisk 2 eggs into the lemon juice

3. Pour some of the stock slowly into the eggs so that they don’t scramble, mix thoroughly

4. Slowly add the egg and lemon mix back into the soup. Keep stirring.

5. Strip chicken pieces from the bone

6. Cook for a further one minute


You do not need garlic for this recipe.

To stop the eggs from scrambling, add the stock slowly to the eggs, then pour the eggs back into the main pot.

Don’t use a knife to remove chicken pieces from the bone. Use tongs. Use skin and all for the recipe.

2 chicken thighs with a full pot of water make 2 litres of stock.


Visit Nina Angelo at: https://ninaangelo.com.au/

Visit Chef Daniel at: https://chefdaniel.com.au/about-chef/

The full A pinch of Salt Series is available for a limited time on our YouTube channel @CentralCoastNewsAU

Tina Wake, production and words.

1 Comment on "Avgolemono – Greek chicken soup with Nina Angelo and Chef Daniel"

  1. We really enjoyed this combination of recipe and storytelling – good on you both! Alex and Rosey

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