Greek Chicken Soup with Lemon

  Greek Chicken 

Soup with Lemon

Serving for 4 persons

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

• 3 free-range chicken breasts
• 6 spring onions
• 2 unwaxed lemons
• 2 red peppers
• 2 cloves garlic
• 200g feta
• 1.5 liters of chicken stock
• 1 can of chickpeas (400g)

Preparation:

1. Bring the broth to a boil. Poach the chicken breasts for 8 to 10 minutes at a simmer. 
2. Drain the chickpeas. Chop the onions, deseed the peppers, peel the garlic and crush it. 
3. Rinse the feta, pat it dry and crumble it. 
4. Grate the zest of 1 lemon and extract its juice, cut the other into slices.
5. Remove the chicken breasts from the broth and shred them. Save 1 1 of broth and pour it into a blender with the lemon juice and zest, the garlic and half the chickpeas. Mix and adjust the seasoning. 
6. Reheat over low heat and stir in the shredded chicken, peppers, onions and remaining chickpeas.
7. Serve in soup plates, sprinkle with feta and garnish with lemon slices.