Greek Lemon Chicken Soup with Artichoke Hearts and Couscous

Ingredients

  • 1 teaspoon crushed red pepper - more if you like it hot
  • 28 oz artichoke hearts - two 14 oz cans
  • 7 oz crumbled feta cheese
  • 1/2 cup green onions - chopped
  • salt + pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion - peeled, quartered and sliced
  • 10 cloves garlic - minced
  • 2 lemons - zested and juiced
  • 10 cups chicken or vegetable broth
  • 2 boneless skinless chicken breasts - boiled and shredded
  • 1 cup Israeli pearl couscous
    Greek Lemon Chicken Soup with Artichoke Hearts and Couscous

Instructions

  1. In a large soup pot or dutch oven, heat the olive oil over medium high heat and add the onion.  Cook the onion for 2-3 minutes, or until soft and translucent, stirring occasionally. Stir in the minced garlic and continue to cook for an additional minute, until garlic is nice and fragrant.
  2. Stir in the lemon zest, lemon juice, chicken or vegetable broth, chicken breasts, salt and pepper and crushed red pepper. Turn heat to high, cover the pot and bring to a boil.  Once boiling, reduce heat to medium low and allow soup to simmer for 5-10 minutes more.
  3. Source Blog>>https://theforkedspoon.com/greek-lemon-and-chicken-soup-with-couscous-and-artichokes/

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