Greek Lemon Chicken Soup
Makes 6-8 servings.
INGREDIENTS (WHERE TO BUY):
- 2 Boneless, skinless chicken breasts
Bender Meats, Busch's Country Corner, Heist Fish & Poultry, Luken's Poultry, Fish & Seafood, Mackie Meats, Mike's Meats, Neil Luken Meats - 10 cups chicken broth
Madison's at Findlay Market, Dean's Mediterranean Imports - 8 cloves garlic, minced
Madison's at Findlay Market, Daisy Mae's Market - 1 sweet onion
Madison's at Findlay Market, Daisy Mae's Market - 1 large lemon, zested
Madison's at Findlay Market, Daisy Mae's Market - 1 cup Israeli (pearl) couscous
Madison's at Findlay Market, Dean's Mediterranean Imports - 1/2 tsp crushed red pepper
Colonel De Gourmet Herbs & Spices - 2 ounces crumbled feta
JE Gibbs Cheese, Dean's Mediterranean Imports - 1/3 cup chopped chive
Madison's at Findlay Market, Daisy Mae's Market - 3 tbs olive oil
Mt. Kofinas, Dean's Mediterranean Imports - salt & pepper
Colonel De Gourmet Herbs & Spices
PREPARATION:
- In a large 6-8 quart pan, sautee sliced onion and garlic in olive oil for 3-4 minutes to soften.
- Add broth, chicken breasts, lemon zest and red pepper. Turn to high heat, cover, and bring to boil. Once boiling, reduce heat and simmer for 5 minutes.
- Add couscous, 1 tsp of salt and black pepper to taste. Simmer for another 5 minutes and turn heat off.
- Remove chicken breasts with tongs, shred and place back in broth. Stir in feta and chive and add salt and pepper to taste.
- Serve warm.