Greek Lemon Chicken Soup
Ingredients
- 3 whole boiled chicken thighs or breasts shredded
- 50 g butter
- 2 whole onions
- 2 whole carrots
- 1 bunch spinach
- 3 cloves garlic
- 100 g pearl couscous
- 1 l chicken broth
- 500 g water
- 3 whole eggs well beaten
- 70 g fresh lemon juice
- 1 tsp salt
- 1 tsp black pepper
- to taste parsley for serving
- to taste dill for serving
- to taste toasted crusty bread for serving
Instructions
- Melt the butter in a large pot
- Add the onions and carrots and cook for 2 minutes while stirring
- Add the garlic and cook for 1 more minute
- Add the broth and water, and the cous cous
- Simmer for 5 minutes
- Add the chicken and simmer for 5 more, remove from heat
- Remove 200 g or 3 ladles of broth and slowly pour in the eggs while still whisking, to temper them
- Pour the mixture back in the pot
- Add the spinach, stir it in and serve
- Serve with toasted crusty bread for ultimate comfort
