The best chicken soup you'll ever eat & whipped Feta

The best chicken soup you’ll ever eat

Ingredients

  • 1 tbs olive oil

  • 7 cloves of garlic, minced

  • 1 yellow onion, diced

  • 4 large carrots, thinly sliced

  • 2 celery stalks, roughly chopped

  • 1 tbs fresh grated ginger

  • 1 tbs turmeric 

  • 6 cups low sodium chicken broth

  • 1 pound chicken thighs

  • 1 tsp freshly chopped rosemary

  • 1 tsp freshly chopped thyme, stems removed

  • ½ tsp salt

  • Freshly ground black pepper

  • 1 cup pearl or Israeli couscous

  • 1/2 cup frozen peas

Instructions

  1. Place a large Dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.

  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.

  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 

  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked, then stir in frozen peas. Taste and adjust seasonings, if necessary. Enjoy.

*In flyer December 31, 2023 to January 6, 2024
Recipe and photo credit: Ambitious Kitchen

whipped feta

Ingredients

  • 8 ounces feta cheese, crumbled

  • ¾ cup whole milk Greek yogurt

  • 2 tbs olive oil, plus more for serving

  • 3 tbs fresh lemon juice

  • 2 garlic cloves

  • Red pepper flakes, for garnish

  • Chopped parsley, for garnish

  • Pita bread, baguette, or fresh veggies, for serving

Instructions

  1. In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy.

  2. Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies.

*In flyer December 31, 2023 to January 6, 2024
Recipe and photo credit: Love and Lemons

Annah Kassen