Summer is right around the corner and I am so very ready for it to happen! Say goodbye to the spiced pumpkin lattés and sweaters and hello to smoothies and short shorts.
However I got my braces recently tightened and so that means that for the next few days I get to eat like a damn toddler. I needed soup. I had pinned this recipe on my Pinterest ages ago and I really wanted to make it.
This soup is very tasty and fresh. This will make it into the regular rotation of soups. I made notes at the end of the recipe for some changes that I will make next time to make this meal perfect it but even as is this soup is a real winner!!! I would serve it with a fresh cucumber and feta Greek salad!
Adapted from A Spicy Perspective
Ingredients
8 cloves garlic, finely chopped
1 sweet onion, finely chopped
10 cups chicken broth
1/2 teaspoon red pepper
1 large lemon (all of the zest and juice from 1/2)
2 boneless skinless chicken breast
1 cup Israeli (pearl) couscous
2 ounces crumbled feta (I used a mixed herb)
Cilantro, Finely chopped
Salt and Pepper to taste
Directions
Put olive oil in a large stock pot. Once oil is hot add the garlic and onion to pot and cook until the onions begin to soften and become translucent. Add the chicken broth, zest and red pepper flakes to the onion mixture and place the chicken to the pot as well. Bring to a boil and simmer for 20 min. Add couscous to the pot and simmer for another 5-8 minutes. Take the soup off the heat and add the lemon juice and feta (I added the feta to my individual bowl so everyone could determine how much they wanted). Take the cooked chicken out of the pot and shred the chicken with two forks and add it back to the pot. Season soup with Salt and pepper to taste. Garnish soup with cilantro. At this point the soup is completed.
Next time:I think I would make a cornstarch slurry or a roux to make the soup a bit thicker I would add 2 cups more chicken broth, and double the amount of couscous to 2 cups.
