Serves 6-8, Ingredients:

10 cups chicken broth

3 tablespoons olive oil

8 garlic gloves minced

1 yellow onion sliced in thin strips

Zest of 1 lemon

2-3 boneless chicken breasts (depending on how meaty you want your soup)

1/2 teaspoon of crushed red pepper (more if you like spice)

2 ounces crumbled feta (more for topping)

1/3 cup chopped chives (more for topping)

1 cup of Israeli couscous

1 lemon for serving (you can use the one you zested)

Jalapeños for garnish (optional)

Place olive oil in a large Dutch oven or pot. Once the oil is hot add the onion (plus some salt and pepper) and sauté for 4-5 minutes, until softened. Add garlic for 45-60 seconds before adding your broth (you don't want the garlic to burn so don't cook it for long!)
Add broth, raw chicken (this freaked me out at first but just trust!), lemon zest and crushed red pepper to the pot. Add salt (don’t add if you used sodium chicken broth)
Raise the heat to high, cover and bring to a boil. Once boiling turn the heat down to medium and simmer for 10 minutes, then turn the heat off.
Using tongs, remove chicken breast from the soup and shred (I like to use my kitchen aide mixer for this). Stir the shredded chicken back in the pot
Stir in feta and chive, and taste the soup to see if it needs salt or pepper
Separately cook the Israel couscous just by following the directions on the box
To serve, add a scoop of the couscous to a serving of the soup. Top with more chives, feta, lemon juice, and jalapeños if you’d like. I like to add a generous squeeze to brighten it up.

This soup is my go-to when I'm feeling sick as well because of all the garlic in it! Enjoy xx

Cut chicken in half to make it thinner. Cut most of the way through but not all the way, then flip the chicken over, place plastic wrap over the chicken and pound it thinner. Make sure it's even. You can use a meat mallet or I use a rolling pin/soup ladle with a little extra force!
Place egg in a bowl, whisk it up. Add salt and pepper. In a separate bowl, add the flour and salt and pepper. In another bowl add the bread crumbs and salt and pepper.
Coat the chicken with flour. Tap off extra. Then place it in the egg wash. Tap off extra. Then place it in the breadcrumbs. Press breadcrumbs down into chicken so they stay. Tap off extra (make sure the chicken is coated well with each step).
Heat 3-4 tablespoons of canola oil in a pan. Make sure the oil is hot then add the chicken.
Turn the heat down to medium and cook for 4-5 minutes a side. You want the outside to be golden light brown (Cooking time will depend on how thin you pounded your chicken so best to use a meat thermometer if you have one/you want chicken to be >150*)
Chop up lettuce, add dressing and mix. Place on your chicken and enjoy!

Serves 2

Ingredients: