Lunch
Chicken avgolemono soup
418 kcal42 g protein2 ingredients80 minutes
Standard portion: 418 kcal and 42 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Chicken avgolemono soup | 1 recipe portion (≈ 610 g) | 348 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 |
How to make it
Serve chicken avgolemono soup. Serve with wholemeal bread.
The recipe for the whole pot: Chicken avgolemono soup
4 servings · 80 minutes
- Skinless chicken legs1 kg on the bone · 700 g
- Carrots2 · 120 g
- Celery2 sticks · 80 g
- Onion1 medium · 110 g
- Rice½ cup · 100 g
- Eggs2 · 100 g
- Lemon juice2 lemons · 60 g
- Salt½ teaspoon · 3 g
Seasoning: pepper
- Boil the chicken with 2 litres of water, the onion, the carrots and the celery for 50–60 minutes, skimming the surface.
- Take out the chicken and cut the meat into pieces. Finely chop the vegetables and put them back into the stock.
- Boil the rice in the stock for 15–18 minutes.
- Avgolemono: whisk the eggs with the lemon. Slowly add 2 ladles of hot stock, whisking all the time, then pour the mixture into the pan off the heat, stirring.
- Put the meat back into the soup.
Weight of the chicken without the bones.
