Lemon chicken soup

Nutrition per serving

• Step 1/3

  
  • ½ onion
  • 1 cloves garlic
  • 1 stalks celery
  • 1½ tbsp olive oil
  • ½ l chicken stock
  • 1 chicken breasts
  • 50 g Israeli couscous
  • knife
  • cutting board
  • large pot

  Mince onion and garlic. Slice celery. Heat olive oil in a large pot and sauté the onions and garlic until translucent. Deglaze with three-quarters of the broth and add the chicken breasts. Bring everything to a boil and let simmer for 10 min. Add couscous and celery, and simmer, covered for 10 min.

• Step 2/3

  
  • 1½ eggs
  • 125 ml chicken stock
  • 1 lemons
  • whisk
  • tongs
  • fine grater

  Remove the chicken breasts and pull them apart with forks. When the couscous is cooked, remove soup from the heat. Whisk eggs in a small bowl and add to the pot along with remaining broth. Zest and juice lemons directly into the broth. Then add the chicken.

• Step 3/3

  
  • 50 g feta cheese
  • salt
  • pepper
  • parsley (for garnish)

  Crumble feta cheese and season everything with salt and pepper. Garnish with parsley, celery leaves, and more lemon zest. Enjoy!