Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

3.5 106 rating

Prep. 20 min

Total 1 h 15 min

4 portions

Ingredients

water plus extra to top up (not higher than the 2L maximum fill level)
1200 g
chicken wings skin on
500 g
carrot cut into pieces
1
potato (approx. 100 g), cut into pieces
1
celery stalk cut into pieces
1
brown onion (approx. 150 g), cut into halves
1
Chicken stock paste (see Tips)
2 tsp
olive oil
1 tsp
salt to taste
ground black pepper to taste
white rice (medium-grain)
150 g
egg
1
lemon juice (approx. 1 lemon)
40 g
fresh flat-leaf parsley leaves only, for garnishing
1 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 243.9 mg

Protein 25.5 g

Calories 1521.3 kJ / 363.6 kcal

Fat 18.8 g

Fibre 2.5 g

Saturated Fat 5.6 g

Carbohydrates 22.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Postcards from Greece 14 Recipes
Australia and New Zealand

You might also like...

Show all

Indian spiced sweet potato soup

25 min

Broccoli almond soup

30 min

Tuscan bean soup

40 min

Smoky Mexican bean soup

35 min

Ribollita

50 min

Fish soup

40 min

Vietnamese mixed meat pho

1 h 50 min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15 min

Tomato-egg drop soup

20 min

Shish barak (Meat dumplings in yoghurt sauce)

1 h 30 min

Pea and mint soup

20 min

Creamy scallop soup with chorizo

30 min

Show all