Chicken Soup with Egg and Lemon (Avgolemono)

Name: Chicken Soup with Egg and Lemon (Avgolemono)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 1200 g water; 500 g chicken wings; 100 g potatoes; 150 g onions; 1 carrot; 1 celery stalk; 2 vegetable stock cubes (for 0.5 l each); 1 tsp olive oil; fine sea salt; ground black pepper; 100 g white rice; 1 medium egg; 40 g lemon juice; 1 sprig fresh flat-leaf parsley

3.8 76 évaluations

Préparation 20min

Total 1h 15min

4 portions

Ingrédients

water
1200 g
chicken wings skin on
500 g
potatoes cut in pieces (1-2 cm)
100 g
onions quartered
150 g
carrot cut in pieces (2 cm)
1
celery stalk cut in pieces (2 cm)
1
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped tsp vegetable stock paste, homemade
olive oil
1 tsp
fine sea salt to taste
ground black pepper to taste
white rice
100 g
medium egg
1
lemon juice (approx. 1 lemon)
40 g
fresh flat-leaf parsley leaves only, for garnishing
1 sprig