Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono) Recipe

Name: Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken; 8 cups water; 1/2 bunch parsley; 1 medium onion, sliced; 1 teaspoon salt; 1/3 cup raw rice; 2 medium eggs; 2 lemons, juice of; 2 teaspoons cornstarch; 3 tablespoons cold water; parsley (for garnish); pepper, to taste

Servings: persons

3 lbs chicken
8 cups water
1/2 bunch parsley
1 medium onion, sliced
1 teaspoon salt
1/3 cup raw rice
2 medium eggs
2 lemons, juice of
2 teaspoons cornstarch
3 tablespoons cold water
parsley (for garnish)
pepper, to taste

1
Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley.
2
Cut meat into cubes and discard parsley. Set aside.
3
Add rice to broth and cook for 10 minutes.
4
Beat the eggs in a small bowl.
5
Mix cold water with cornstarch.
6
Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.

711

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs chicken, 8 cups water, 1/2 bunch parsley, 1 medium onion, sliced, and more.

Yes, Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono)

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