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Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)
3.5 110 ratings
Подготовка 20 min
Всего 1 h 15 min
4 portions
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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

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Также представлен в

Postcards from Greece 14 Recipes
Australia and New Zealand

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