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!
Zesty Greek Lemon-Chicken Soup with Feta and Chives
Amount Per Serving (1 serving)
Calories 227Calories from Fat 90
% Daily Value*
Saturated Fat 3g15%
Vitamin A 110IU2%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com