Description
This Nourishing No-Noodle Chicken Soup is a wholesome, comforting dish perfect for a cozy meal. Loaded with tender chicken, vibrant vegetables, and the bright flavors of lemon and red pepper flakes, this soup is elevated with the addition of couscous or quinoa for a hearty texture. Finished with crumbled feta and fresh herbs, it's a deliciously fresh and satisfying soup that comes together in just 45 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup thinly sliced carrots (about two large carrots)
- 3 celery stalks, sliced
- 8 garlic cloves, minced
- 10 cups low-sodium chicken broth
- 1 1/2 pounds skinless boneless chicken breasts (or about 3 cups shredded chicken)
Seasonings & Add-ins
- Zest of one lemon (about 1 tablespoon)
- Juice of half a lemon (about 1 tablespoon, or more to taste)
- 1/4 teaspoon red pepper flakes
- 1 cup Israeli or Pearl couscous or cooked quinoa
- 1/4 cup diced green onion
- Salt and pepper, to taste
Garnishes
- Crumbled feta cheese
- Additional sliced green onion
- Chopped parsley
Instructions
- Heat the aromatics: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add broth and chicken: Pour in 10 cups of low-sodium chicken broth, add the skinless boneless chicken breasts, lemon zest, lemon juice, and 1/4 teaspoon red pepper flakes. Increase heat to high, cover the pot, and bring to a boil. Once boiling, reduce heat to medium and let simmer for 5 minutes.
- Add couscous/quinoa and season: Stir in 1 cup of Israeli or Pearl couscous or cooked quinoa. Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes, until the couscous or quinoa is tender. Then turn off the heat.
- Shred the chicken: Remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir in 1/4 cup diced green onion. Adjust seasoning with more salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and top with crumbled feta cheese, additional sliced green onion, and freshly chopped parsley if desired. Serve warm and enjoy your comforting no-noodle chicken soup.
Notes
- For a gluten-free version, use cooked quinoa instead of couscous.
- You can substitute shredded rotisserie chicken to save time.
- Adjust lemon juice according to your preferred brightness and acidity.
- The red pepper flakes add a mild kick, but can be omitted for a milder soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
