Greek Chicken Soup With Feta Cheese

From the Centennial Bar & Grille in Mequon, WI (and my mother-in-law).

• Ready In: 50 mins
• Serves: 8

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.