Greek-Inspired Lemon Chicken Soup

Made with lemon zest, lots of garlic, and feta cheese, this hearty chicken couscous soup has a decidedly Greek flair.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 229 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons olive oil
• ground black pepper to taste
• 10 cups chicken broth
• 2 skinless, boneless chicken breasts
• ½ teaspoon red pepper flakes
• ⅓ cup chopped fresh chives
• 8 cloves garlic, minced
• 1 lemon, zested
• ½ (4 ounce) package crumbled feta cheese
• 1 sweet onion, quartered and sliced into thin strips
• 1 cup Israeli (large pearl) couscous

Recipe Instructions

Step 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.

Step 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.

Step 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.