Lemon Chicken Soup

Make the chicken broth. Add the chicken thighs and bay leaves to a large Dutch oven or stockpot. Add 12 cups of cold water and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes, until the internal temperature of the chicken reaches 165°F, as measured with a digital meat thermometer.
8 bone-in skinless chicken thighs, 2 bay leaves, 12 cups cold water
Strain the broth and shred the chicken. Transfer the cooked chicken thighs to a clean plate or bowl and set aside until cool enough to handle. Strain the broth through a fine-mesh strainer and set aside. Remove the chicken from the bones and shred it into bite-size pieces. Discard the bones and bay leaves.
Saute the vegetables. Wipe out the Dutch oven, then heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10-12 minutes.
1 tablespoon olive oil, 2 medium yellow onions, 3 carrots, 3 stalks celery
Add the garlic and seasonings. Stir in the garlic, salt, black pepper, and crushed red pepper. Cook for about 1 minute, stirring often, until the garlic is fragrant.
1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon crushed red pepper, 10 cloves garlic
Return the broth and chicken to the pot. Pour the strained chicken broth back into the Dutch oven and add the shredded chicken. Stir to combine and bring the soup to a gentle simmer.
Cook the pearl couscous. Stir in the pearl couscous and simmer for about 15 minutes, or until tender. Stir occasionally, especially toward the end of cooking, to prevent the couscous from sticking to the bottom of the pot.
1 cup pearl couscous
Add the lemon juice and zest. Stir in the fresh lemon juice and lemon zest. Continue cooking for 1-2 minutes, just long enough to warm everything through while keeping the lemon flavor bright and fresh.
3 lemons, 2 tablespoons lemon zest
Add the artichokes. Gently stir in the quartered artichoke hearts and cook for another 2-3 minutes, or until heated through.
28 ounces artichoke hearts
Taste and serve. Taste the soup and adjust with additional salt, black pepper, crushed red pepper, or lemon juice as desired. Stir in the chopped chives or sprinkle them over individual servings. Ladle into bowls and serve topped with crumbled feta cheese.
2 tablespoons fresh chives, crumbled feta cheese

Ingredients

Instructions

Notes

Nutrition