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...

Keftethes (Greek meatballs)

40min

Lamb and barley soup

50min

Semolina dumplings with mushroom sauce

40min

Seafood con arroz

45min

Fragrant pipis

30min

Fish fillets with fresh corn polenta

1u. 5min

Yoghurt soup with chickpeas and garlic chilli oil

50min

Sautéed mushrooms and zucchini with prosciutto

25min

Rizogalo (Greek rice pudding)

1u. 10min

Veal pizzaiola

40min

Mixed vegetable mash (purée)

40min

Soutzoukakia ("little sausages") with rice

1u.