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As you will see in the video – the whole family is ill right now! This Greek Lemon Chicken Soup is a nourishing, delicate recipe that punches with flavour and hopefully makes everyone in my house better! This recipe calls for couscous, but you can replace this with quinoa, orzo or larger-format Israeli couscous.
We make our own stock whenever we cook a roast, bake a chicken, or any other meat with bones. I also regularly clean out my vegetable drawer and make veggie stock. All of these can be frozen and used when cooking rice or making soups and sauces.
Greek Lemon Chicken Soup
Ingredients
- 10 cups chicken broth
- 3 tablespoon olive oil
- 8 cloves garlic, minced
- 1 sweet onion
- 1 large lemon, zested
- 5 boneless chicken breasts, cubed
- 1 cup quinoa
- 1 cup chopped celery
- 1/2 teaspoons crushed red pepper
- 2 ounces crumbled feta
- 1/3 cup chopped chive
- Salt and pepper
Instructions
- 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 cubes, lemon zest, celery 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 quinoa, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Stir in the crumbled feta cheese and chopped spanish onions or chives. Serve warm.
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