Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

3.5 114 ratings

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

Spanish green lentil and chorizo soup

12 h 45 min

Gyoza soup

25 min

Pork belly ramen

4 h 10 min

Vietnamese mixed meat pho

1 h 50 min

Homemade miso soup

55 min

Grisons barley soup

1 h 15 min

Pea and lettuce soup with scallops

45 min

Pho bo (Vietnamese beef and noodle soup)

2 h

Miso salmon broth

40 min

Versatile smooth soup

45 min

Tingly Korean pork noodle ramyeon

50 min

Ribollita

50 min

Show all