Greek Lemon Chicken Soup w/ Feta

Recipe By Brian Carson
Final Preparation and Recipe Edits by Matthew Wong

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Serving Size: 3-4 people


Greek Lemon Springer Mountain Farms © Chicken Breast Soup:

  • 3 Tablespoons olive oil 

  • 3 Tablespoons garlic, sliced

  • 1 cup onions, small diced

  • 3 each Springer Mountain Farms © chicken breast, boneless/skinless

  • 2 quarts chicken stock 

  • 2 cups couscous

  • 1 Tablespoon crushed red pepper

  • 2 Tablespoons lemon juice

  • 2 ounces feta, cubed

Plating Garnish

  • 1 Tablespoon lemon, zested

  • ¼ cup chives, chopped


For the Greek Lemon Springer Mountain Farms © Chicken Breast Soup:

  1. In a medium pot, heat oil over medium heat

  2. Add both garlic and onion; saute for 3-5 minutes until onions become translucent 

  3. Now add chicken breast and chicken stock into pot

  4. Cover pot with lid and raise heat to high; bring to a boil

  5. Once boiling, reduce heat to medium-low and simmer covered for 5 minutes 

  6. With a wooden spoon, stir in couscous and crushed red pepper. Cook covered on low heat for 5 minutes

  7. Check internal temperature of chicken, ensuring it’s at 165 F; if not 165 F, leave chicken in liquid and allow chicken breast to simmer on low heat for a few minutes longer until reaching 165 F

  8. Once at the desired temperature, use clean tongs to place chicken breasts onto cutting board; shred chicken into ½” to 3⁄4” thick pieces with fork

  9. Use tongs to place feta, lemon juice and shredded chicken into pot and simmer on low heat for another 4-7 minutes until couscous and feta are soft

  10. Using a pair of kitchen towels or pot holders, carefully remove pot of Greek Lemon Springer Mountain Farms © Chicken Breast Soup off heat and onto trivet for Plating


  1. In a clean bowl, add 6-8 ounces of Greek Lemon Springer Mountain Farms © Chicken Breast Soup; make sure to get a good diversification of ingredients

  2. Sprinkle garnishes as showcased in Plating Garnish

  3. Serve and enjoy!

Matt Wong