Greek Lemon Chicken Soup

Ingredients

• •10 cups chicken broth
• •3 T. olive oil
• •8 cloves garlic (minced)
• •1 sweet onion
• •1 large lemon (zested)
• •2 boneless skinless chicken breasts halves lengthwise
• •1 cup Israeli couscous ((pearl))
• •½ tsp. crushed red pepper
• •2 oz. crumbled feta
• •1/3 cup chopped chive
• •and pepper Salt

Instructions

1. Sauté chicken breast in olive oil until cooked through, shred breasts and set aside. In a large 6-8 quart sauce pot, add olive oil over medium-low heat. Peel the onion, quarter and slice into thin strips. Once the oil is hot, sauté the onion and minced garlic for 3-4 minutes to soften.
2. Add the chicken broth, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then
3. simmer for 5 minutes.
4. Stir in the couscous, 1 tsp. salt, and black pepper to taste. Add cooked chicken to the pot, simmer another 5 minutes. Then turn the heat off.
5. Serve with crumbled feta cheese and chopped chive to sprinkle on top. Serve warm.