Lemon chicken soup

Lemon chicken soup

Based on 35 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
lemons
1
chicken breasts
½
onion
1 cloves
garlic
1 stalks
celery
tbsp
olive oil
l
chicken stock
50 g
Israeli couscous
eggs
50 g
feta cheese
salt
pepper
parsley (for garnish)
MetricImperial

Utensils

knife, cutting board, large pot, whisk, tongs, fine grater

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal591
Fat31 g
Protein38 g
Carb40 g
  • Step 1/3

    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.
    • ½ onion
    • 1 cloves garlic
    • 1 stalks celery
    • 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

    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.
    • 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

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

    Lemon chicken soup

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