Greek chicken soup Avgolemono
Cooking time:
1 hour 5 minutes
Active time:
20 minutes
Complexity:
Average
Tender cream soup with lemon aroma will appeal to both children and adults!
4
Recipe "Greek chicken soup Avgolemono"
Ingredients for 8-10 servings
chicken leg
3 pcs. (800-850 g)
lemon
3 pcs.
chicken eggs 2S
5 pcs.
round-lake rice
0.5 cup
carrots
1 pc.
onions
1 pc.
fresh parsley
bunch
bay leaf
2 pcs.
peppercorns
5 pcs.
salt
to taste
Step 1/6
Pour the chicken legs with water, bring to a boil, remove the foam and reduce the heat.
Step 2/6
Peel the onions and carrots, add to the pan to the legs, salt, add paprika and bay leaf. Cook everything together until the legs are ready - about half an hour.
Step 3/6
Squeeze the juice from the lemons into a bowl, break the eggs there. If lemons are very large or too acidic - use only two. Mix the lemon juice well with the eggs and strain through a sieve to get rid of the seeds and unmixed pieces of protein.
Step 4/6
Remove all vegetables, spuds and spices from the broth. Onions and spices can be thrown away. Add the washed rice to the broth.
Step 5/6
Pour the ladle of hot broth from the pan into the lemon-egg mixture and immediately stir with a whisk until smooth, then add another ladle and stir again. Pour the resulting mixture into a pan of soup, stirring constantly, bring to a boil, reduce the heat and cook for about 15 minutes more until the rice is ready.
Step 6/6
Remove the meat from the legs, cut the carrots into rings, arrange on plates and pour hot soup, sprinkle with chopped parsley.
Ingredients for 8-10 servings
chicken leg
3 pcs. (800-850 g)
lemon
3 pcs.
chicken eggs 2S
5 pcs.
round-lake rice
0.5 cup
carrots
1 pc.
onions
1 pc.
fresh parsley
bunch
bay leaf
2 pcs.
peppercorns
5 pcs.
salt
to taste
Nutritional value per 100 g
Calories
96 kcal
Proteins
6 g
Fats
6 g
Carbohydrates
5 g
Saturated fat
2 g
Dietary fiber
0 g
Added sugar
0 g
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