Greek-Inspired Lemon Chicken Soup recipe

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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

  1. 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.

  2. 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.

  3. 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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