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

Steps

1. Place olive oil in a large 6-8 quart sauce/soup pot over medium-low heat.
2. 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.
3. 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.