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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez 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

Vous pourriez aussi aimer...

Asian chicken noodle soup

1h 35min

Pasta with tuna

30min

Smoked Indian-spiced quail

3h 20min

Country-style chicken liver fritters

35min

Bacon-wrapped turkey leg with potatoes

1h 40min

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

1h 5min

Butternut pumpkin soup, fish with rice and vegetables, apple-pear crumble

1h

Tortellini soup

20min

Revithia (chickpea soup)

24h 40min

Eggplant rotolo

1h 40min

Chicken fusilli with mushrooms

40min

Salmon fillets with buckwheat and asparagus

40min