Greek Lemon-Chicken Soup with Feta and Chives

Health Highlights

Ingredients

2 tbsp	Olive Oil, Extra Virgin
1 medium	White onion (peeled, cut in half, and cut into thin half-rings)
6 clove(s)	Garlic (crushed or minced)
4 cup	Chicken broth (stock), low sodium
2 cup	Water, filtered
454 gm	Chicken breast, boneless, skinless (or thigh)
1 medium	Lemon (juiced & zested)
1/2 tsp	Hot pepper (chili) flakes
1 tbsp	Sea Salt (more or less to taste)
1/2 tsp	Black pepper (freshly ground, more or less to taste)
1 bunch	Chives
57 gm	Feta cheese (crumbled)

In the bottom of a stock pot or using the saute function of the Instant Pot, heat olive oil (can also use avocado oil) over medium heat and add onion.
Saute onions in oil until soft, about 10 minutes.
Keeping the heat on, add garlic, chicken stock, filtered water, skinless chicken breast or thighs (whole, we will shred it in another step), lemon zest and juice, red pepper flakes, salt, and pepper.
Once the soup is simmering, lower heat to medium-low (or low on the Instant Pot Saute Function) and cook an additional 30 minutes, or until chicken is cooked through when pierced with a knife. If you need the soup to be done faster, use the pressure setting on the pressure cooker- Manual for 10 minutes with the lid on and set to Seal.
Remove the chicken and shred with 2 forks on a plate or cutting board, and return to the soup. Taste and add red pepper flakes, black pepper, or salt as desired.
To serve, ladle soup into bowls. Top with snipped chives and crumbled feta. Enjoy!

Calories 177

Calories from fat 79

Calories from saturated fat 21.8

Total Fat 8.7 g

Saturated Fat 2.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.2 g

Cholesterol 64 mg

Sodium 1413 mg

Potassium 346 mg

Total Carbohydrate 5.4 g

Dietary Fiber 1.2 g

Sugars 2.4 g

Protein 19.9 g