On The Lighter Side RECIPES

ON THE LIGHTER SIDE: GREEK LEMON SOUP

It’s cold out, yall. I need warm food when it’s cold outside. I need to eat a big bowl of warm soup. Here’s the problem….i don’t always love soup. I know, I know…I am a little weird but most soups just have too many ingredients of mushy things in it. I tend to love more of the broth-y soups, that have minimal items or a bisque. Give me lobster bisque allllll day.

Also, I have 2 kids that are in school full-time. Someone is ALWAYS sick. I need a good soup recipe that is good for those days we are all a little stuffy, our throats hurt and we just want a bowl of healing comfort. This soup recipe is our go-to for this. It’s got garlic and lemon which are 2 natural healers the good Lord gave us. You can throw it together really quickly, yet still has a really good flavor in a short amount of time. I hope you enjoy it and you’ll remember it next time you start to get the sniffles.

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Recipe:

STEP 1: Add olive oil in a large soup pot and heat it over medium-low heat.

STEP 2: Mince your garlic and add to the pot. Sprinkle in the onion powder. Sauté in the oil for 3-4 minutes.


STEP 3: Season chicken with salt & pepper.

STEP 4: Add chicken stock, chicken, lemon zest, lemon juice, onion powder, and red pepper flakes.

STEP 4: Raise the heat to high. Put the lid on your pot and bring to a boil.

Marley Spoon

STEP 5: Once it comes to a boil, reduce the heat to medium. Simmer for 5 minutes.

STEP 6: Stir in the couscous and salt and black pepper, to taste. Simmer for 5 minutes.
STEP 7: Turn the heat off and remove chicken from the pot.
STEP 8: Shred the chicken with 2 forks.


STEP 9: Place chicken back into the pot and stir in feta cheese.
*Make sure to taste and adjust seasoning as needed. You may need to add a little salt or lemon juice. Salt amount usually dependS on what kind of chicken broth you use. I typically have low-sodium broth, so I have to add a little more salt.

What do you like to eat when it is so cold and everyone is sick???

Greek Lemon Soup

Adapted from A Spicy Perspective

Ingredients

  • 10 cups chicken broth
  • 3 tablespoons olive oil
  • 8 cloves garlic
  • 1/2 teaspoon onion powder
  • 1 large lemon zested & juiced
  • 2 boneless, skinless chicken breasts
  • 1 1/2 cups couscous
  • 1/2 teaspoons red pepper flakes
  • 2 ounces feta
  • salt & pepper

Instructions

  1. Add olive oil to a large soup pot and heat it over medium-low heat.

  2. Mince your garlic and add to the pot. Sprinkle in the onion powder. Saute for 3-4 minute.

  3. Season chicken with salt & pepper.

  4. Add chicken stock, chicken, lemon zest, lemon juice, onion powder and red pepper flakes.

  5. Raise the heat to high. Put the lid on your pot and bring to a boil.

  6. Once it comes to a boil, reduce the heat to medium. Simmer 5 minutes.

  7. Stir in the couscous and salt and black pepper, to taste. Simmer for 5 minutes.

  8. Turn the heat off and remove the chicken from the pot.

  9. Shred the chicken with 2 forks.

  10. Place chicken back into the pot and stir in feta cheese.

  11. Serve warm.

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