Greek Chicken Soup With Feta Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From the Centennial Bar & Grille in Mequon, WI (and my mother-in-law). Ingredients:
1 small red onion, diced |
2 medium carrots, diced |
1 red bell pepper, diced |
1 teaspoon chopped fresh garlic |
1/4 cup olive oil |
2 tablespoons white sambuca liqueur |
1 lemon, juice of |
2 quarts chicken broth |
2 cups shredded cooked chicken |
1/2 teaspoon crushed peppercorn |
1/4 teaspoon white pepper |
2 dashes hot pepper sauce |
1/4 teaspoon celery salt |
3 cups washed and chopped fresh spinach |
2 cups cooked wild rice |
8 -10 tablespoons crumbled feta cheese (to garnish) |
Directions:
1. In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
2. Add Sambuca and lemon juice and saute 5 minutes.
3. Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
4. Add cooked rice.
5. Before serving, sprinkle each serving with about 1 tablespoon cheese.
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