Try this Greek Style Avgolemono Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in large saucepan and add the olive oil. Add the rosemary spikes and garlic and saute briefly until the garlic is golden. Add the chicken or vegetable stock and skinless breasts of chicken and bring to the boil. Add the rice and simmer for 15 minutes or until the rice is tender. Remove the chicken and carefully shred the chicken then return the shredded meat to the soup. In a mixing bowl, whisk the eggs with the lemon juice and lemon zest. Pour a cup of the hot stock from the soup into the egg mixture and continue whisking until combined. Remove the soup from the heat then pour the entire egg mixture into the hot soup. Whisk the soup well to combine then add the parsley and serve immediately. Per serving: 464 Calories (kcal); 32g Total Fat; (52% calories from fat); 27g Protein; 38g Carbohydrate; 748mg Cholesterol; 249mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1297g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2302 | ||
Calories from Fat: 941 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.6g | 139 % | |
Saturated Fat 31.9g | 159 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1437.9mg | 50 % | |
Potassium 1905.6mg | 50 % | |
Total Carbohydrate 192.2g | 57 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 190.1g | ||
Protein 143g | 204 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2302
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