Greek Lemon Chicken Soup
Description
This light, refreshing and healthy soup will warm you on a cold autumn or winter day. It has bold Greek flavors and red pepper flakes to wonderfully season the soup. It's quick to make and even quicker with leftover chicken or rotisserie chicken.
Ingredients
10 c. chicken stock/broth
3 T. olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts or rotisserie chicken
1 c. Israeli (pearl) couscous
1/2 t. crushed red pepper
2 oz. crumbled feta
1/3 c. chopped chives
1 t. salt, or to taste
freshly ground black pepper, to taste
Directions
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Place olive oil in a large 6-8 quart sauce/soup pot over medium-low heat.
Peel and quarter the onion, then slice it into thin strips. When the oil is hot, saute the onion and minced garlic, 3-4 minutes to soften.
Add chicken stock/broth, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise heat to high, cover, and bring to a boil. When boiling, reduce heat to medium, then simmer 5 minutes.
Stir in couscous, salt, and black pepper, to taste. Simmer 5 minutes; turn the heat off.
Remove chicken breasts from the sauce pot to a platter or cutting board. Shred the chicken with 2 forks; place it back in the pot.
Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
6-8 servings