Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Products Used:

Greek Lemon Chicken Soup


10 cups chicken broth

3 Tbs Harvest Lemon Olive Oil

8 cloves garlic, minced

1 onion, chopped

Zest of 1 lemon

2 boneless, skinless chicken breasts

1 cup Israeli couscous

1/2 tsp crushed red pepper

2-4 ounces crumbled feta

1/3 cup chives, chopped

Salt & pepper, to taste



In a large pot, heat Olive Oil over medium-low heat until hot and fragrant. Sauté onion and garlic for 3-4 minutes, stirring frequently.

Add chicken broth, chicken, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce heat to medium and simmer 5 minutes.

Stir in couscous and season with salt and pepper. Simmer another 15 minutes, then remove pot from heat. Use a slotted spoon to remove the chicken from the pot; when cool enough to handle, shred with two forks or with your fingers and return to the pot. Stir in feta cheese and chopped chives, taste for seasoning, and serve.

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