Sopa de Pollo con Limón y Jengibre

Ingredientes

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 4 large garlic cloves, sliced
• 2 tablespoons fresh ginger, chopped
• 1 lb (450 g) chicken breast, cut into bite-size pieces
• 1 cup (175 g) Israeli couscous
• 6 cups (1.5 liters) chicken stock
• 4 tablespoons lemon juice, freshly squeezed
• 1/3 cup fresh dill, roughly chopped
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   Heat the olive oil in a large pot...: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery to the pot and cook for 5 minutes, stirring occasionally, until softened.

2. 2

   Add the garlic and ginger and cook for...: Add the garlic and ginger and cook for another minute until fragrant.

3. 3

   Add the chicken to the pot and cook...: Add the chicken to the pot and cook until no longer pink.

4. 4

   Stir in the Israeli couscous, then Pour in...: Stir in the Israeli couscous, then Pour in the chicken stock and bring to a boil.

5. 5

   Reduce heat to low, cover the pot, and...: Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the couscous is tender and the chicken is cooked through.

6. 6

   Remove the pot from heat. Stir in the...: Remove the pot from heat. Stir in the lemon juice and dill. Season with salt and pepper to taste and serve hot.