Egg soup with chicken and salad – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 552, total fats 29 g., saturated fats 7 g., proteins 40 g., carbohydrates 35 g., fiber 5 g., cholesterol 246 mg., sodium 871 mg., sugar – g. 
Photo of the dish: АнтонисAchilleos Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l olive oil
- 5 green onion feathers, cut into ringlets (white and green parts to split)
- 4 tbsp. lightly salted chicken stock
- 1/2 tbsp. rice
- 150 gr. young carrots cut into large slices
- 150 gr. young turnip, cut into four parts
- Salt and Freshly Ground Peppers
- 2 eggs
- 4 tbsp. l freshly squeezed lemon juice
- 2 tbsp. sliced fried chicken meat, without skin
- 3 tbsp. l chopped parsley (optional)
- 8 tbsp. green lettuce
Recipes with similar ingredients: green onions, rice, carrots, turnips turnip, eggs, lemon juice, chicken, parsley, salad
Recipe preparation:
- Heat in a pan 1 tbsp. l olive oil at moderately high temperature. Add white parts of green onion and fry, stirring until soft, about 2 minutes. Pour chicken broth, 3 tbsp. water, add rice, carrots, turnips and 1/4 tsp. salt and pepper. Bring to a boil, then reduce to moderate low temperature and cook until rice and vegetables are soft, 12 – 15 minutes
- Beat eggs in a bowl and 3 tbsp. l lemon juice. Then constantly whipping the egg mass slowly pour 1.5 tbsp. hot broth. Add chicken meat to the soup, then pour in the egg mixture with broth. Bring the soup to a boil, then remove the pan from the stove. Stir in the upper parts of green onions and parsley. Add salt and pepper to taste.
- Stir in a salad bowl lettuce with 3 tbsp. l olive oil and 1 tbsp. l lemon juice. Season with salt and pepper. Serve the salad to the soup.
