Greek Lemon Soup

Ingredients

• 1 small chicken (approx. 800 g)
• 1 l vegetable broth
• 2 Bay leaves
• 0.5 tsp Peppercorns
• Salt
• 100 g Parboiled Rice
• 3 tbsp olive oil
• 2 tbsp durum wheat semolina (approx. 15 g)
• 400 ml milk (3.5% fat)
• 1 Organic lemon
• Pepper
• 1 bunch dill (approx. 20 g)

Instructions

1. 1.

   Rinse the chicken and cover it with broth in a large pot. Bring to a boil slowly, skimming off any foam that rises. Once no more foam rises and the water simmers gently, add the spices to the chicken. Add a little salt and simmer covered over low heat for about 1 hour until the meat comes away easily from the bones.

2. 2.

   Meanwhile, cook the rice according to package instructions in salted water, drain, and set aside.

3. 3.

   Remove the chicken from the broth, let it cool, and shred the meat off the bones. Strain the broth through a sieve and set aside.

4. 4.

   Heat 2 tbsp of oil in a pot. Stir in the semolina and sauté over medium heat while stirring. Pour in the milk and bring to a boil while stirring. Add 500 ml of broth and bring back to a boil (set aside the remaining broth for another dish).

5. 5.

   Rinse and halve the lemon, then juice one half. Season the soup with salt, lemon juice, and pepper to taste, and heat the chicken meat in it over medium heat for 5 minutes. Arrange the rice in deep bowls, fill with soup and chicken. Wash, dry, and chop the dill. Sprinkle the Greek lemon soup with dill, drizzle with the remaining olive oil, and grind with pepper. Slice the remaining lemon half and distribute it on the plates.