Bright Lemon Chicken Soup

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

Ingredients: 

• 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
• Chives

Instructions:

1. Bring a medium pot of water to a boil. Poach the chicken breasts for ~5 minutes.
2. 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.
3. Zest and juice the lemon. Add these to the pot, along with the stock and red pepper flakes. Bring to a simmer.
4. Cut the chicken into bite-sized pieces. Add these to the pot.
5. Allow the soup to lightly simmer for 15-20 minutes, stirring every once in awhile.
6. Add the couscous to the pot. Increase the heat slightly. Couscous should be done after 6-8 minutes.
7. When couscous is plump, remove from heat. Serve topped with a few snips of chives.