Chicken soup with lemon and saffron

Name: chicken soup with lemon and saffron
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot; 1 stem celery; mespoint saffron; 1 liter chicken bouillon; 2 chicken broth tablet; 2 egg; 1 lemon

Ingredients

1 tablespoon olive oil
1 shallot
1 stem celery
Mespoint saffron

1 liter chicken bouillon
2 chicken broth tablet
2 egg
1 lemon

Directions

Heat the oil in a soup pot and fry the shallot and celery over about 5 minutes. Meanwhile, saffron the week in a few tablespoons of broth.
Pour all the broth, saffron and bouillon tablets into the pan and bring to the boil.
Beat the eggs with some lemon juice and grated lemon peel. Add some hot broth to it. Pour the eggs in the pan and stir well.
Do not let the soup boil and add some saffron if necessary.