Greek-Style Lemon Soup with Chicken

Ingredients

• 1 whole chicken (ca. 1.2 kg)
• Salt
• Pepper (freshly ground)
• 4 starchy potatoes (cooked and peeled)
• 2 untreated lemons (juice)
• 2 Eggs
• 2 dill sprigs
• 4 lemon slices

Instructions

1. 1.

   Rinse the chicken, drain it, and place it in a large pot with about 1.5 l water. Bring to a boil, skim off any foam, then season with salt and pepper. Cover and simmer over medium heat for 1–1½ hours. Remove the chicken, strain the broth, separate the meat from the bones, and cut into bite-sized pieces.

2. 2.

   Whisk the lemon juice with the eggs and gently stir in a ladle of hot broth—do not let it boil. Add the egg-lemon-broth mixture to the soup, stir, warm slightly, and adjust seasoning. Roughly mash the potatoes with a potato masher and distribute them along with the chicken on serving bowls. Ladle the soup over the top, garnish with dill sprigs and a lemon slice, and serve.