Greek Lemon Chicken Soup
light Greek chicken and lemon soup with rice thickened with eggs.
- 1 sweet onion
- 1 large lemon, zested
- 10 cups chicken broth
- 1 cup Israeli couscous (pearl)
- Salt and pepper
- 1/3 cup chopped chive
- 1/2 teaspoons crushed red pepper
- 3 tablespoon olive oil
- 8 cloves garlic, minced
- 2 ounces crumbled feta
- 2 boneless skinless chicken breasts
First, Place the olive oil in a large saucepan of 6 to 8 pints over medium-low heat. Peel the onion. Then cut it in four and cut it into thin strips. Once the oil is hot, sauté the onion and minced garlic for 3-4 minutes to soften.
Then, Add the chicken broth, raw chicken breasts, lemon peel and crushed red pepper to the casserole. Increase the heat, cover and bring to a boil. Once boiling, reduce heat to medium, then simmer for 5 minutes.
Stir in couscous, 1 teaspoon salt and black pepper to taste. Simmer another 5 minutes. Then turn off the fire.
Using a pair of pliers, remove the two chicken breasts from the pot. Use a fork and tongs to shred the chicken. Then put it back in the pot. Stir in crumbled feta cheese and chopped chives. Taste, salt, and pepper as needed. Happy Cooking Time.