Lemon Chicken Couscous Soup
This Lemon Chicken Couscous Soup is the perfect balance of light, flavorful and filling! This brothy soup is perfect for lunch or dinner!
- 64 oz low sodium chicken broth
- 1 chicken breast approx 8 ounces
- 1 cup pearl couscous uncooked
- 1 white onion sliced
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves garlic pressed or minced
- 1 lemon juice + zest
- 1 cup feta crumbled
- 2 tbsp chives thinly chopped
- 1 tsp kosher salt
- 1 tsp black pepper
In a large heavy bottom pot over medium high heat, stir onions with olive oil and salt until translucent. About 5-7 minutes.
Add garlic and cook about 1 minute more until fragrant.
Add chicken breast and broth to pot and bring to a boil. Reduce to a rolling simmer, cover and let cook until chicken breast reaches an internal temperature of 165°, about 15 minutes.
Remove chicken breast from pot and shred. Add back to pot with couscous and bring to a boil again and let couscous cook, about 7 minutes.
Add lemon juice and zest to pot. Taste and add additional salt if desired. Serve hot topped with feta, chives, black pepper and optional red pepper flakes for a touch of spice!
Sodium: 1208mg | Calcium: 234mg | Vitamin C: 19mg | Vitamin A: 240IU | Sugar: 4g | Fiber: 3g | Potassium: 780mg | Cholesterol: 70mg | Calories: 482kcal | Saturated Fat: 8g | Fat: 20g | Protein: 33g | Carbohydrates: 46g | Iron: 2mg