Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- One medium chicken,
- 3 onions,
- 1 cup of olive oil,
- 1 cup of rice,
- salt,
- pepper.
- =
Directions
Clean the chicken well and remove any unnecessary giblets. Put it in a deep pan, add as much water is needed to cover it and boil it. When it starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil. Leave the chicken to boil for an hour. Check that the chicken is coming apart easily. If not, boil it for more minutes (the boiling hour depends on how fresh the chicken is). Remove the chicken from the deep pan and put it on a plate. Boil the rice on the water you used to boil the chicken. While the soup is boiling, remove all the bones from the chicken. Add the clean parts of the chicken on the soup, salt and pepper. Serve the soup when the rice is ready. Chicken soup can also be served with egg and lemon sauce (avgolemono).