Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

3.5 110 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

Energy 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...

Mai Tai

10min

Apple pie smoothie

10min

Fish and mixed vegetable parcels

1h 15min

Tagliatelle with porcini mushrooms

1h

Beef, purple carrot and cauliflower purée (around 6 months)

30min

Cauliflower chicken nuggets (10-12 months)

50min

Chicken, wild rice and coriander purée (6-9 months)

50min

Thandi

5min

Steamed corn with chipotle mayonnaise and coriander salsa

45min

Choc chunk and pomegranate oatmeal cookies

45min

Steamed white chocolate cheesecake

25h 20min

Banana caramel thickshake (Toddlers and beyond)

24h 10min