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Ingredients35 m servings 229 cals
Original recipe yields 8 servings
- 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.
Per Serving: 229 calories; 9.1 g fat; 20 g carbohydrates; 15.8 g protein; 21 mg cholesterol; 1340 mg sodium. Full nutrition