Greek-Inspired Lemon Chicken Soup recipe
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- 3 tablespoons olive oil 1 sweet onion, quartered and sliced into thin strips 8 cloves garlic, minced 10 cups chicken broth 2 skinless, boneless chicken breasts 1 lemon, zested ½ teaspoon red pepper flakes 1 cup Israeli (large pearl) couscous 1 teaspoon salt ground black pepper to taste ½ (4 ounce) package crumbled feta cheese ⅓ cup chopped fresh chives
Nutrition Info
- 229.4 caloriescarbohydrate: 20 gcholesterol: 21.5 mgfat: 9.1 gfiber: 1.7 gprotein: 15.8 gsaturatedFat: 2.4 gservingSize: -sodium: 1339.8 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Greek-Inspired Lemon Chicken Soup
Directions
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Place olive oil in a large sauce pot over medium-low heat. Saute onion and garlic in the hot oil until softened, 3 to 4 minutes.
Add chicken broth, chicken breasts, lemon zest, and red pepper flakes to the pot. Increase heat to high, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Stir in pearl couscous, salt, and pepper. Simmer for 5 minutes more. Remove from heat.
Remove chicken breasts from the pot using tongs. Use a fork and the tongs to shred the chicken. Return to the pot. Stir feta cheese and chives into the soup. Taste and season as needed. Serve warm.