Lemon chicken soup

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!

Enjoy your meal!