Name: Greek-Inspired Lemon Chicken Soup recipe
Ingredients: 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

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Ingredients

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 calories carbohydrate: 20 g cholesterol: 21.5 mg fat: 9.1 g fiber: 1.7 g protein: 15.8 g saturatedFat: 2.4 g servingSize: - sodium: 1339.8 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

Yummy Greek-inspired soup with chicken, pearl couscous, lots of garlic, and feta cheese.

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