Greek-Inspired Lemon Chicken Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 sweet onion, quartered and sliced into thin strips
8 cloves garlic, minced
10 cups chicken broth
2 skinless, boneless chicken breasts
1 lemon, zested
1/2 teaspoon red pepper flakes
1 cup Israeli (large pearl) couscous
1 teaspoon salt
ground black pepper to taste
1/2 (4 ounce) package crumbled feta cheese
1/3 cup chopped fresh chives

Preparation

Place olive oil in a large sauce pot over medium-low heat. Saute onion and garlic in the hot oil until softened, 3 to 4 minutes.
Add chicken broth, chicken breasts, lemon zest, and red pepper flakes to the pot. Increase heat to high, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Stir in pearl couscous, salt, and pepper. Simmer for 5 minutes more. Remove from heat.
Remove chicken breasts from the pot using tongs. Use a fork and the tongs to shred the chicken. Return to the pot. Stir feta cheese and chives into the soup. Taste and season as needed. Serve warm.