Lemonsoup

Third day of our soup week and to be honest my daughter already asked, when the week will be over. But she was asking before we had lunch today, so maybe that changed her mind. At least a bit 🙂

For 2 growns-ups and 2 children
Takes app. 50 minutes
8 oz chicken breast
Olive oil
3 small carrots
2 celery stalks
4 spring onions
20 fl oz vegetable stock
2 lemons
Pepper & salt
Sugar
4 oz spaghetti (broken into pieces)
7 oz cream

Wash the chicken breast, cube it. Peel the carrots, wash celery and onions – cube all of it. Heat up the olive oil in a big pan, fry the chicken breast, add carrots, celery and onions. Fry some more minutes, add vegetable stock and lemon juice. Spice with pepper, salt and a pinch of sugar.
Boil for about 30 minutes with the lid closed. Add the spaghetti, cook for 6-8 minutes (al dente) and add the cream (no more cooking!).
Serve with some freshly ground pepper and lemon zests.

Enjoy your meal.