| 2 | lemons |
| 2 | chicken breasts |
| 1 | onion |
| 2 cloves | garlic |
| 2 stalks | celery |
| 3 tbsp | olive oil |
| 1¼ l | chicken stock |
| 100 g | Israeli couscous |
| 3 | eggs |
| 100 g | feta cheese |
| salt | |
| pepper | |
| parsley (for garnish) |
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.
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.
Crumble feta cheese and season everything with salt and pepper. Garnish with parsley, celery leaves, and more lemon zest. Enjoy!
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