Lemon Dilly Soup
I shared this recipe on Instagram a little while ago, and it’s been a HIT. No surprise because this has become a serious staple in my household. My friend Kay first introduced this soup to me on the Vineyard during my maternity leave. My friends organized a meal train, which was heaven and I highly recommend. Kay brought this soup over for Dave and me and we’ve been HOOKED ever since. Seriously, we make this soup probably every 10 days. This recipe serves around six, so is a great option to keep for leftovers for the week ahead.
Course: Lunch, Dinner
Servings: 6
Cook time: 20 Minutes
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
Directions
- 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!
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