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TUES, WED, THURS, FRI: 9am to 6pm
SAT: 8am to 6pm
SUN: 10am to 4pm

Greek Lemon Chicken Soup

Makes 6-8 servings.



  • In a large 6-8 quart pan, sautee sliced onion and garlic in olive oil for 3-4 minutes to soften.
  • Add broth, chicken breasts, lemon zest and red pepper. Turn to high heat, cover, and bring to boil. Once boiling, reduce heat and simmer for 5 minutes.  
  • Add couscous, 1 tsp of salt and black pepper to taste. Simmer for another 5 minutes and turn heat off.
  • Remove chicken breasts with tongs, shred and place back in broth. Stir in feta and chive and add salt and pepper to taste.
  • Serve warm.