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Lemon chicken soup
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, large pot, whisk, tongs, fine grater
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How-To Videos
How to prepare garlic
How to cut an onion
How to zest citrus fruits
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!
Enjoy your meal!
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