Greek Lemon Chicken Soup

Anne Pringle Burnell on
Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup is comforting, nutritious, and bursting with Greek tastes like garlic, earthy olive oil, and feta. Every spoonful brings small orbs of pearl couscous and pieces of cheese to the top. A sight that uplifts the soul and warms the tummy.

This recipe is quite straightforward and simple to prepare, so enjoy!

  •     Simply sauté the onion and minced garlic for 3-4 minutes until softened.
  •     Put the chicken broth, uncooked chicken breasts, lemon zest, and crushed  red pepper in the pot. Turn up the heat to high, cover, and bring to a boil. Once boiling, decrease the heat to medium and simmer for 5 minutes.
  •     Mix in the couscous, salt, and black pepper to taste. Simmer for another 5 minutes. Then turn off the heat.
  •     Remove the two chicken breasts from the saucepan and shred them. Then place it back into the pot. Mix in the crumbled feta cheese and chopped chives.
  •     Taste, then season with salt and pepper as needed. Serve warm.

 

  • 4 cups chicken broth
  • 3 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 sweet onion
  • 1/2 large lemon, zested
  • 1 boneless skinless chicken breasts
  • 1/3 cup Israeli couscous (pearl)
  • Pinch crushed red pepper
  • 1 ounces crumbled feta
  • 1 Tbsp chopped chive
  • Salt and pepper

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    Tags: NUTRITION nutrition for obese