I’ve put off posting this recipe for almost a week now. Mostly because I’ve been busy with my current rotation and was feeling pretty uncreative. The creativity bug hasn’t bitten me in the meantime, but I didn’t want to forget this recipe because I really enjoyed it. The lemon makes a basic chicken soup just that much brighter and more enticing! Sorry for the lack of creative commentary 🙂
Bright Lemon Chicken Soup
- 2 tsp oil
- 1 medium onion, sliced
- 1 large lemon (zest & juice)
- 8 cups of flavorful chicken stock
- 2 large boneless chicken breasts
- 1 (dry) cup pearl couscous
- 1/4 tsp crushed red pepper flakes
- Fresh ground black pepper
- Bring a medium pot of water to a boil. Poach the chicken breasts for ~5 minutes.
- Meanwhile, heat the oil in large pot. Once hot, cook onions in the hot oil. Top with a few turns of fresh black pepper and cook for 8-10 minute until soft and fragrant.
- Zest and juice the lemon. Add these to the pot, along with the stock and red pepper flakes. Bring to a simmer.
- Cut the chicken into bite-sized pieces. Add these to the pot.
- Allow the soup to lightly simmer for 15-20 minutes, stirring every once in awhile.
- Add the couscous to the pot. Increase the heat slightly. Couscous should be done after 6-8 minutes.
- When couscous is plump, remove from heat. Serve topped with a few snips of chives.
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