Greek Lemon Chicken Soup with Artichoke Hearts and Couscous
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4.86 from 7 votes

Greek Lemon Chicken Soup with Artichoke Hearts and Couscous

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: European, Middle Eastern
Servings: 4 servings
Calories: 773kcal
Author: Jessica Randhawa

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled, quartered and sliced
  • 10 cloves garlic, minced
  • 2 lemons, zested and juiced
  • 10 cups chicken or vegetable broth
  • 2 boneless skinless chicken breasts, boiled and shredded
  • 1 cup Israeli pearl couscous
  • 1 teaspoon crushed red pepper, more if you like it hot
  • 28 oz artichoke hearts, two 14 oz cans
  • 7 oz crumbled feta cheese
  • 1/2 cup green onions, chopped
  • salt + pepper

Instructions

  • In a large soup pot or dutch oven, heat the olive oil over medium high heat and add the onion.  Cook the onion for 2-3 minutes, or until soft and translucent, stirring occasionally. Stir in the minced garlic and continue to cook for an additional minute, until garlic is nice and fragrant.
  • Stir in the lemon zest, lemon juice, chicken or vegetable broth, chicken breasts, salt and pepper and crushed red pepper. Turn heat to high, cover the pot and bring to a boil.  Once boiling, reduce heat to medium low and allow soup to simmer for 5-10 minutes more.
  • Stir in the couscous and artichoke hearts and cook for an additional 5 minutes.  Using tongs, remove the chicken breasts from the pot and shred it with a fork (or simple cut into small bite size pieces).  Return chicken to the pot and turn off the heat.  Stir in the crumbled feta and chopped green onions directly into the pot, or reserve and garnish each individual bowl separately.

Nutrition

Calories: 773kcal | Carbohydrates: 63g | Protein: 39g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 1568mg | Potassium: 1007mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2485IU | Vitamin C: 77.7mg | Calcium: 364mg | Iron: 4.4mg
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