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Chicken Soup with Egg and Lemon (Avgolemono)
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- 1200 g water
- 500 g chicken wings, skin on
- 100 g potatoes, cut in pieces (1-2 cm)
- 150 g onions, quartered
- 1 carrot, cut in pieces (2 cm)
- 1 celery stalk, cut in pieces (2 cm)
- 2 vegetable stock cubes (for 0.5 l each), crumbled
- 1 tsp olive oil
- fine sea salt, to taste
- ground black pepper, to taste
- 100 g white rice
- 1 medium egg
- 40 g lemon juice, freshly squeezed (approx. 1 lemon)
- 1 sprig fresh flat-leaf parsley, leaves only, for garnishing
- per 1 portion
- 1783 kJ / 424 kcal
- 25 g
- 25 g
- 24 g
- 3 g