Lemon Dilly Soup - Live Learn Lovewell

Ingredients

• 8 cups chicken broth
• Olive oil
• 6-8 cloves of garlic, minced
• 1 yellow or white onion, sliced (I use a mandolin to make the slices really thin)
• 1 lemon – both the juice and the zest
• 4-6 chicken thighs
• 1.5 cups pearl couscous
• 1 teaspoon crushed chilli
• 2 oz crumbed feta
• A large handful of dill, roughly chopped
• Salt and pepper
• Heat the olive oil in a large Dutch oven, and cook the onion and garlic until softened.
• Add your chicken broth, raw chicken, lemon zest and juice and crushed chilli. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
• Stir in your cous cous along with salt and pepper, then simmer for another 5 min. Turn off heat.
• Remove chicken, shred with two forks, and return to pot. Stir in your dill and feta, then adjust with any salt, pepper or more chilli if you need it.
• Enjoy!