Lemony Chicken Soup (Print)
Bright flavors of lemon, soft chicken, and fun couscous make this soup a light, heartwarming dish. Finish with feta and chives for a Mediterranean twist.
# Ingredients:
01 -
1/3 cup chopped fresh chives.
02 -
1 large lemon’s outer rind, grated.
03 -
2 chicken breasts, no skin or bones.
04 -
1 sweet onion, sliced super thin.
05 -
8 garlic cloves, chopped finely.
06 -
10 cups of chicken stock.
07 -
1/2 teaspoon chili flakes.
08 -
3 tablespoons good olive oil.
09 -
1 cup Israeli-style couscous.
10 -
Salt and ground black pepper however you like.
11 -
2 oz crumbled feta cheese.
# Steps:
01 -
In a big pot, warm up the olive oil over medium-low. Toss in the onion slices and chopped garlic. Let them cook gently until they smell amazing and soften.
02 -
Add your chicken stock, lemon zest, raw chicken, and chili flakes to the pot. Cover it up and crank the heat to high until it’s boiling.
03 -
Turn the heat down to medium and pop the lid back on. Let things simmer gently for around 5 minutes so the chicken cooks through.
04 -
Mix in the couscous and throw in some salt and pepper. Keep an eye on it while it cooks uncovered for about 5 minutes, until the couscous softens.
05 -
Take the chicken out and shred it using forks. Put it back into the pot, sprinkle in feta and chives, and adjust the flavors with more seasoning if needed.
# Notes:
01 -
Pearl couscous gives the best bite and texture.
02 -
Use more or less chili flakes depending on your spice tolerance.
03 -
Rotisserie chicken works if you’re in a time crunch.