A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!
Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
- 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
- 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.
- 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.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
You can find complete recipes of this Greek Lemon Chicken Soup in aspicyperspective.com