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.