Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

3.5 106 évaluation

Prép. 20min

Total 1h 15min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 243.9 mg

Protides 25.5 g

Calories 1521.3 kJ / 363.6 kcal

Lipides 18.8 g

Fibre 2.5 g

Graisses saturées 5.6 g

Glucides 22.5 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Postcards from Greece 14 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Chicken and sweet corn soup

30 min

Pasta with tuna

30 min

Bolognese sauce

40 min

Chicken cacciatore

50 min

Pumpkin soup

30 min

Minestrone

40 min

Stuffed chicken with herbed mushroom rice

2 godz. 15 min

Pearl rice meatballs

2 godz.

Rabbit stew

1 godz.

Steamed salmon with broccoli pesto

25 min

Classic mushroom risotto

30 min

Linguine with salmon and herbs

25 min