Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish combining tender shredded chicken, bright lemon zest, creamy feta, and Israeli couscous in a savory broth. Ready in just 30 minutes, this easy stovetop recipe is perfect for a wholesome family meal, highlighting Mediterranean flavors with a hint of crushed red pepper for subtle heat.
Ingredients
Soup Base
- 10 cups chicken broth
- 3 tablespoons olive oil
- 8 cloves garlic, minced
- 1 sweet onion, peeled and thinly sliced
- 1 large lemon, zested
- 2 boneless skinless chicken breasts
- 1/2 teaspoon crushed red pepper
- Salt and black pepper, to taste
Main Ingredients
- 1 cup Israeli couscous (pearl couscous)
- 2 ounces crumbled feta cheese
- 1/3 cup chopped chive
Instructions
- Sauté Aromatics: Place olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel and quarter the onion, then slice into thin strips. Once the oil is hot, sauté the onion and minced garlic for 3-4 minutes until softened and fragrant.
- Add Broth and Chicken: Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Increase heat to high, cover, and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 5 minutes to cook the chicken through and infuse the flavors.
- Cook Couscous: Stir in the Israeli couscous, 1 teaspoon salt, and black pepper to taste. Simmer for another 5 minutes until the couscous is tender and cooked through, then turn off the heat.
- Shred Chicken and Finish Soup: Using tongs, remove the chicken breasts from the pot. Shred the chicken using a fork and the tongs, then return it to the soup. Stir in the crumbled feta cheese and chopped chive. Adjust seasoning with additional salt and pepper as needed. Serve the soup warm and enjoy.
Notes
- For a richer flavor, use homemade or high-quality chicken broth.
- If you prefer a spicier soup, increase the crushed red pepper slightly.
- To make this dish gluten-free, substitute Israeli couscous with gluten-free pasta or quinoa.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Add more lemon zest or a squeeze of fresh lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
