Greek Lemon Chicken Soup

INGREDIENTS

• 10 cups chicken broth or stock
• 3 Tbsp EVOO
• 8 cloves garlic, minced
• 1 sweet onion (1015)
• 1 large lemon, zested
• 2 boneless, skinless chicken breasts
• 1 c pearl couscous
• pinch red pepper flakes
• 2 ounces crumbled feta
• 1/3 c chopped chives
• salt and pepper to taste

PREPARATION

1. Place EVOO in Dutch oven over medium low. String onion.
2. When oil is hot, saute onion and garlic 4 minutes to soften.
3. Add chicken broth, breasts, zest and red pepper. Raise the heat to high, cover and bring to a boil.
4. Reduce the heat to medium and simmer for 5 minutes.
5. Stir in the couscous, 1 tsp salt and pepper to taste.
6. Simmer another 5 minutes then turn the heat off.
7. Use tongs to remove the chicken breasts from the pot. Shred the chicken.
8. Place it back in the pot. Add the feta and chopped chives.
9. Add salt and pepper as needed. Serve.

( aspicyperspective.com via writingforums.com and Cran )

-- JMag Guthrie - 2016-12-20