Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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January 1, 2026
Bright and deeply soothing, this lemon-forward chicken soup balances richness with freshness. Inspired by classic Greek flavors, it’s silky, savory, and gently warming—comforting in a way that feels restorative and light.
In a large soup pot or Dutch oven, heat the olive oil (3 Tbsp) over medium-low heat. Add the onion (1 small) and garlic (4 cloves) and sauté for 3–4 minutes, just until softened and fragrant.
Add the chicken broth (10 cups), chicken (2), lemon zest (1), and crushed red pepper flakes (½ tsp) to the pot. Increase the heat to high, cover, and bring to a boil.
Once boiling, reduce the heat to medium and simmer for about 5 minutes, allowing the chicken to gently cook in the broth.
Stir in the couscous (1 cup) along with about 1 teaspoon salt and freshly cracked black pepper. Continue simmering for another 5 minutes, then turn off the heat.
Remove the chicken breasts from the pot and dice before returning the chicken to the pot.
Stir in the feta (2 oz) and chives (⅓ cup). Taste and adjust seasoning with additional salt and pepper (to taste) as needed.
Serve warm, with extra feta or a squeeze of fresh lemon if desired.
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