Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

3.5 106 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

Chicken laksa

Chicken laksa

30 min

Pea and lettuce soup with scallops

Pea and lettuce soup with scallops

45 min

Soto Ayam (Turmeric chicken soup)

Soto Ayam (Turmeric chicken soup)

55 min

Mexican chicken soup

Mexican chicken soup

30 min

Prawn and chicken laksa

Prawn and chicken laksa

40 min

Curried carrot and ginger soup

Curried carrot and ginger soup

40 min

Sweetcorn and potato chowder

Sweetcorn and potato chowder

40 min

Creamy scallop soup with chorizo

Creamy scallop soup with chorizo

30 min

Sourdough soup (White borscht)

Sourdough soup (White borscht)

96 h 30 min

Sauerkraut soup

Sauerkraut soup

50 min

Versatile smooth soup

Versatile smooth soup

45 min

Traditional minestrone

Traditional minestrone

45 min

Show all