Soup season is coming, well, I’d like it to. We are now in that strange season of September where it’s not quite summer any more, but not yet fall, I can’t stand it. To speed up the transition to fall, try out this take on chicken soup from a spicy perspective.
- 10 Cups Chicken Broth
- 3 TBSP Olive Oil
- 8 Cloves of Garlic, crushed and minced
- 1/2 Sweet onion, sliced into thin half moons
- Zest of 1 large lemon
- 2 Chicken breasts
- 1 Cup Pearl Couscous
- 1/2 TSP Crushed Red Pepper
- 2 oz Crumbled Feta
- 1/3 Cup Chopped Chive
- Salt + Pepper
Let’s Get Cooking
Grab a large pot and heat the olive oil. Add in the onion + garlic over med-low heat and saute until softened.
Add in the chicken broth + raw chicken breasts + lemon zest + rushed red pepper. Cover and bring to a boil, once boiling, reduce the heat and let simmer for 5 minutes.
Add in the couscous + salt + pepper, simmer for a few more minutes then turn off the heat.
Remove the chicken breast and use two forks to shred the chicken. Add the chicken back into the pot and stir in the feta cheese + chopped chive + any additional salt & pepper.
Made with Love,