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Yield: 3-4
Brian Carson
Chef
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Greek Lemon Chicken Soup with Feta
1 1/2 tablespoons
Olive oil
3 tablespoons
Sliced garlic
1 cup
Onions, small dice
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 quarts
Chicken broth or stock
2 cups
Couscous
1 tablespoon
Crushed red pepper
2 tablespoons
Lemon juice
2 oz
Feta cheese, cut 1/2" cubes
Lemon zest (garnish)
Chopped Chives (garnish)
- Heat a medium pot over medium high heat and saute garlic slices and diced onions.
- Add whole chicken breasts and chicken broth or stock to the pot, raise to high heat and bring to a boil.
- Once boiling, cover with a lid, reduce heat to medium-low, and simmer for about 5 minutes.
- Stir in couscous and crushed red pepper and cook covered on low heat for an additional 5 minutes.
- Check the internal temperature of chicken. It should be 165°F. Simmer on low for a few more minutes if it's not reached that temperature.
- Once at 165°F, remove chicken from broth and shred with a fork or chop into 1/2" pieces.
- Add shredded chicken back to pot along with feta chunks and lemon juice, simmering on low heat for 4-7 minutes or until couscous and feta are soft.
- Garnish with lemon zest and chopped chives when serving.
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Greek Lemon Chicken Soup with Feta
Brian Carson
Chef
Yield: 3-4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Greek Lemon Chicken Soup with Feta
1 1/2 tablespoons
Olive oil
3 tablespoons
Sliced garlic
1 cup
Onions, small dice
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 quarts
Chicken broth or stock
2 cups
Couscous
1 tablespoon
Crushed red pepper
2 tablespoons
Lemon juice
2 oz
Feta cheese, cut 1/2" cubes
Lemon zest (garnish)
Chopped Chives (garnish)
- Heat a medium pot over medium high heat and saute garlic slices and diced onions.
- Add whole chicken breasts and chicken broth or stock to the pot, raise to high heat and bring to a boil.
- Once boiling, cover with a lid, reduce heat to medium-low, and simmer for about 5 minutes.
- Stir in couscous and crushed red pepper and cook covered on low heat for an additional 5 minutes.
- Check the internal temperature of chicken. It should be 165°F. Simmer on low for a few more minutes if it's not reached that temperature.
- Once at 165°F, remove chicken from broth and shred with a fork or chop into 1/2" pieces.
- Add shredded chicken back to pot along with feta chunks and lemon juice, simmering on low heat for 4-7 minutes or until couscous and feta are soft.
- Garnish with lemon zest and chopped chives when serving.
