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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.