Greek Lemon Chicken Soup

Ingredients

• 10 cups chicken broth
• 3 tablespoon olive oil
• 8 cloves garlic, minced
• 1 onion
• 1 large lemon, zested
• 2 carrots, peeled and sliced
• 2 cups cooked, shredded chicken
• 1 cup israeli (pearl) couscous
• dash of crushed red pepper
• crumbled feta
• Salt and pepper

Directions

Place the olive oil in a large pot over medium-low heat. Peel, quarter and slice the onion into thin strips. Once the oil is hot, saute the onion and minced garlic for a few minutes to soften. Add the chicken stock, shredded chicken, 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. Stir in the couscous, a little over 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off. After serving, stir in the crumbled feta cheese. Taste and salt and pepper as needed.

Recipe Notes

We've made the recipe with both couscous and orzo pasta. It's pictured with oro pasta. We prefer the couscous but it turns out beautifully using either. If you go with orzo, the cooking time is roughly the same, still using 1 cup.