Lemon Chicken Soup (Print)
A cozy bowl of Greek-style soup loaded with chicken, pearl couscous, and tangy lemon. Sprinkle some feta and chives for a fresh touch.
# Ingredients:
01 -
2 chicken breasts, boneless and skinless.
02 -
A squeeze of zest from a big lemon.
03 -
10 cups of chicken stock.
04 -
1/3 cup finely chopped fresh chives.
05 -
1 sweet onion, sliced super thin.
06 -
1 cup of pearl couscous (aka Israeli couscous).
07 -
A pinch of salt and black pepper, adjust later if needed.
08 -
3 tablespoons of olive oil.
09 -
8 garlic cloves, minced or chopped small.
10 -
2 ounces of crumbly feta cheese.
11 -
1/2 teaspoon crushed red pepper (more if you like heat).
# Steps:
01 -
Warm olive oil in a big pot on low-medium heat. Toss in the sliced onion with the garlic, stirring until everything smells amazing and softens up.
02 -
Add the chicken stock along with the chicken breasts, lemon zest, and the red pepper. Cover, then boil it on high.
03 -
Turn the heat to medium and let it bubble covered for about 5 minutes so the chicken cooks through.
04 -
Mix the couscous into the pot with a good pinch of salt and pepper, cooking uncovered about another 5 minutes until it's soft.
05 -
Take out the chicken, pull it apart with forks, then toss it back in. Crumble in feta, sprinkle with chives, and recheck the seasoning before serving.
# Notes:
01 -
Pearl couscous has the best bite for this dish.
02 -
Dial up or down the red pepper depending on your spice preference.
03 -
Skip cooking the chicken if you’re using pre-cooked rotisserie meat.