Greek Lemon Chicken Soup


The other day as I was about to head out the door to go grocery shopping, when upon feeling how freezing it was (60 degrees totally counts as freezing to us desert dwellers), I decided that I simply could not go on without a yummy new soup recipe.

So, I did what any modern day housewife would do and I took to Pinterest. All I had to do was type in “healthy soup” and BAM, two seconds later I stumbled upon this little blessing of a recipe. I chose it because it 1. looked tasty, and 2. more importantly, it had a super short and easy ingredient list.

I really wasn’t expecting a whole lot out of this recipe, I just thought it would be something quick to warm me up and make the house smell good. But boy oh boy was I pleasantly surprised. To me, the true sign of a good soup is one that tastes good right off the bat. Soups are one of those few foods where typically, the leftovers are better than the fresh batch because the flavors have longer to sit. So, one little slurp from the pot of this soup and I knew that if it already tasted THAT good, this recipe was gold.

Let me tell you, I didn’t even know! Served up my first “leftover” batch of it today and couldn’t get it down fast enough (although the heat of it forced me to take it easy). I promise you, just stop what you are doing right now and make this soup happen in your life. Dramatic? Of course. But it really is just that good.

I got this recipe from:
but I did add a side note at the end about a couple things that I changed up a little bit. Enjoy!!

10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup israeli (pearl) couscous
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper

1. Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
2. Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
3. Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
4. Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm. **Upon serving, I added some extra feta, a little squeeze of fresh lemon juice, as well as more crushed red pepper-because my spice love is so real


The Whine Connoisseur



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