Greek Lemon Soup
Greek lemon soup - A Sunny Soup!
Healthy, because
Even smarter
Nutritional values
The tender chicken provides our body with plenty of high-quality protein, which is needed, among other things, for muscle building. Its healing properties owe Dill owes its healing properties to the high content of essential oils such as carvone, limonene, and phellandrene. Thus, it reduces digestive disorders, such as abdominal pain and flatulence.
If you prefer to make the Greek lemon soup vegetarian, you can replace the soup chicken with jackfruit. However, this does not have to simmer for a long time, but simply be warmed up at the end of the preparation. Jackfruit is available in many supermarkets and health food stores - usually vacuum packed or in a jar or can.
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 17.4 μg | (580 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 small chicken (28 ounces)
- 36 ozs Vegetable broth
- 2 bay leaves
- ½ tsp peppercorns
- 1 generous pinch salt
- 3 ½ ozs parboiled rice
- 3 Tbsps olive oil
- 2 Tbsps Whole Grain Spelt Flour
- 14 ozs milk (whole)
- 1 organic lemon
- 1 generous pinch peppers
- 1 bunch Dill
Preparation steps
Rinse chicken and cover with broth in a large pot. Slowly bring to a boil, skimming off any foam that rises. Once foam is no longer rising and water is simmering gently, add spices to chicken. Add a little salt and simmer, covered, over low heat for about 1 hour, until meat separates easily from bones.
Along the way, cook rice in salted water according to package directions, drain and drain.
Lift chicken out of broth, let cool and pluck meat from bones. Filter the broth through a sieve and collect.
Heat 2 tablespoons oil in a saucepan. Stir in flour and sauté over medium heat, stirring. Deglaze with milk and bring to a boil over low heat while stirring. Add 16 ounces broth and boil again (refrigerate remaining broth for another dish).
Rinse lemon and cut in half, squeeze 1 half. Season soup with salt, lemon juice and pepper to taste and heat chicken in it over medium heat for 5 minutes. Arrange rice in deep plates, top with soup and meat. Wash dill, shake dry and chop. Sprinkle Greek lemon soup with dill, drizzle with remaining olive oil and pepper over. Slice remaining lemon half and divide among plates.
