This chicken soup uses lots of lemon and feta cheese so you might call it Greek-inspired. Easy and fast to make, and so so good with lemon, feta and peperoncino to give it some heat.
prep time 10 min cook time 20 min
ingredients for 4
- 500g skinless, boneless chicken breast
- 2 l chicken broth
- 1 sweet onion, thinly sliced
- 3-4 garlic gloves, minced
- zest and juice of 1 lemon
- 2-3 cm piece of ginger, grated
- peperoncino flakes
- salt
- 2 Tbls extra virgin olive oil
- 1 avocado
- 150g feta cheese, crumbled
- fresh thyme
- 130g short angel hair pasta or 2 dl pearl couscous
1. Place olive oil in a large pot over medium low heat. Sauté onion, garlic and peperoncino (the amount is up to you) for a few minutes and then add grated ginger.
2. Add the broth, the zest and the chicken breasts to the pot. Season with salt. Increase the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. You can add the pasta or the couscous now and let cook for 5 more minutes. If making this amount but using only a portion, I suggest adding the pasta at the end to the amount of soup you are using, otherwise the pasta or couscous become mushy.
3. Turn off the heat. Remove the breasts from the pot and shred the chicken using two forks. Return to the pot and add the lemon juice.
4. Ladle into the soup bowls and decorate each bowl with 1/4 of avocado slices, 40 g of crumbled feta and some fresh thyme.
5. The soup keeps well in the fridge for 3-4 days without the pasta or couscous.
BUON APPETITO!