Easy to cook lemon chicken soup recipe




3   cups chicken

3 tb sp olive oil

8 cloves garlic

1   onion

1   lemon

2 boneless chicken breasts

1/2 tea sp crushed red pepper

2 ounces crumbled feta

1/3 cup chopped chive

Salt to taste

Method:

Put the olive oil in a huge 6-8 quart sauce pot over medium-low warmth. Peel the onion. At that point quarter it and cut into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to mollify.

Include the chicken stock, chicken bosoms, lemon get-up-and-go, and smashed red pepper to the pot. Raise the warmth to high, cover, and heat to the point of boiling. When bubbling, decrease the warmth to medium, then stew for 5 minutes.

Mix in the couscous, 1 teaspoon salt, and dark pepper to taste. Stew an additional 5 minutes. At that point kill the warmth.

Utilizing tongs, expel the two chicken bosoms from the pot. Utilize a fork and the tongs to shred the chicken. At that point put it back in the pot. Mix in the disintegrated feta cheddar and cleaved chive. Taste and salt and pepper as required. Serve warm.




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