I really really really didn’t intend to have two soup recipes in a row, but that’s just how it turned out! Initially I made this Greek Lemon & Chicken Soup a week or two back as a test recipe, and it was so good that I just couldn’t help but make it again sooner than later. Especially as we’re rolling on into cooler weather and soup season.
For being a soup, this one is on the lighter and brighter side of the spoon with lemon and feta in it. Which can be a good thing as we travel on into winter and start in with those dreaded winter blues. Eh… who am I kidding? We don’t generally have time in winter to get the winter blues here in Texas, but I know there are some of you that do!
This soup is pretty naturally lightened up on it’s own, and just like the one from the other day, this one is a one-pot-wonder. It’s quick and easy to make, meaning it’s great for busy weeknights. And I don’t know about the rest of you, but busy weeknights are the name of the game in my house lately.
As with most Greek inspired things that I love, this soup even comes with some feta in it! Soup AND cheese? I think I’ve died and gone to heaven, y’all. Aside from the lemon and feta, there’s also pearled couscous and plenty of chicken. It’s good stuff, through and through.
The first time I made this soup, we served it with a Greek mezze platter, but this time around it was the lone ranger. I do think that it would also be delicious served with a nice Greek salad on the side for bonus greens!
TheSkinnyFork.com A light and bright Greek inspired soup that's full of chicken, couscous, and even some feta cheese. Perfect to warm you up and scare away the winter blues! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 8 • Serving Size: About 1 1/2 Cups • Calories: 298 • Fat: 5 g • Saturated Fat: 2 g • Carb: 31 g • Fiber: 2 g • Protein: 32g • Sugar: 4 g • Sodium: 1060 mg
• 1 Tbsp. Oil
• 8 Cloves of Garlic, Minced
• 1 Medium Sweet Onion, Chopped
• 10 C. Reduced Sodium Chicken Broth
• 2 Boneless Skinless Chicken Breasks
• 1 Large Lemon, Zested + Lemon for Garnish
• 1 C. Israeli (Pearl) Couscous, Dry & Uncooked
• 1/2 Tsp. Crushed Red Pepper Flakes
• 2 Oz. Crumbled Feta Cheese
• 1/3 C. Chopped Chives
• Salt & Pepper to Taste
Directions:
Place the 1 Tbsp. olive oil in a large soup or stock pot over medium-low heat.
Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add in the 10 C. chicken broth, 2 chicken breasts, and lemon zest. Raise the heat to high, cover, and bring to a boil.
Once boiling, reduce the heat to low, cover again and simmer for 20 minutes.
Use tongs to remove and shred the chicken between two forks and return it back to the pot.
Stir in the 1 C. couscous and 1/2 Tsp. crushed red pepper flake; simmer for another 10 minutes.
Once done, season with salt and pepper to taste and remove from the heat.
Divide evenly among bowls and top with feta, chives, and a garnish of lemon to enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Fat, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added
