Greek Lemon Chicken Soup
2017-02-03 13:28:55
Yields 10
Greek Lemon Chicken soup minus the addition of eggs.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 10 cups chicken broth
- 3 cups cooked chicken breast, diced or shredded
- 1 large carrot, diced
- 1 vidalia onion, diced
- 1 large celery stalk, diced (reserve celery leaves and chop)
- 4 cloves of garlic, minced
- 1 lemon, zested and cut into 5-6 thick wheels
- 1/4 tsp. crushed red pepper
- 1 cup Israeli couscous
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 12 mint leaves minced
- 3 Tbsp. feta
- Salt & Pepper
Instructions
- Add 2 tablespoons of extra virgin olive oil to warm 8 qt. sauce pan. Add the carrots, celery and onion and cook over medium low heat until onion is translucent. Add garlic, crushed red pepper lemon zest, some salt and pepper and cook slow and low for roughly 5 minutes. Add chopped chicken, stir to coat and cook for 2-3 minutes until chicken gets lightly browned. Add chicken broth and bring to a boil. Once boiling add the couscous and bring to a simmer. Continue simmering about 8 minutes until couscous is al dente. Turn heat off, add lemon slices parsley, chives, mint, celery leaves and feta. Let it sit for roughly 10 minutes and serve warm.
Notes
- First time I made this I used a rotisserie chicken. I have since used chicken breast cooked in the Instant Pot. Use chicken any way is easiest for you!
- When storing, remove lemon wheels otherwise leftover soup will be too lemony.
- Instead of incorporating feta into the whole pot you could serve it crumbled on top of individual soup bowls for more of a taste impact.
Adapted from A Spicy Perspective
Adapted from A Spicy Perspective
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