The Boho Baker’s Chilli Chicken Soup

  • 6 servings
  • 25 minutes to prepare
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  • 2 litres chicken stock
  • 6 cloves garlic
  • 1 red onion, chopped
  • 1 small red chilli, chopped
  • Zest of 1 lemon
  • 2 chicken breasts
  • 160g wholewheat couscous
  • 50g feta cheese
  • Salt & pepper to taste
  • Coriander, to serve
  • Drizzle of oil


The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker

  1. Heat the oil in a deep pan. Fry the onion, garlic and chilli for 3 minutes, or until soft.
  2. Add the chicken stock and lemon zest. Slice the chicken breasts in half and add to the pan. Increase the temperature and bring to a boil before reducing the heat and leaving the liquid to simmer for 5 minutes.
  3. Add the couscous and season heavily with salt and pepper. Simmer for a further 5 minutes.
  4. Remove the chicken from the pan and shred with a fork. Ladle the soup into bowls and top with the shredded chicken, crumbled feta, and a little coriander. Serve immediately.