Why You’ll Love This Recipe

I love how this recipe gives me the feel of homemade stock without the hassle of spending hours in the kitchen. The slow-simmered chicken broth is rich and full of flavor, and the pearl couscous adds a wonderful texture that’s both hearty and satisfying. The lemon and dill create a bright, fresh taste that complements the savory chicken beautifully. Plus, it’s all made in one pot, making cleanup a breeze! This is a go-to recipe for those days when I want something comforting but also quick and easy to prepare.Lemon Chicken Couscous Soup Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bone-in, skin-on chicken thighs

Water

1 small bunch fresh parsley

1 tablespoon olive oil

1 yellow onion, peeled and diced

4 ribs celery with leaves, trimmed and diced

Cancale seasoning salt to taste (or use garlic pepper, lemon pepper, herbes de Provence, or your favorite seasoning salt)

1 cup pearl couscous

⅓ cup fresh dill, roughly chopped (plus more for serving)

1 lemon, juiced

Salt and pepper to taste

Dukkah, oyster crackers, or saltines for serving

Extra virgin olive oil for garnish

Directions

Prepare the Stock:

Place the chicken thighs in a 3.5-quart pot and season them with salt. Place the parsley sprigs on top and cover with water.

Bring the water to a boil, then reduce the heat, cover the pot, and let it simmer for 2 hours. After 2 hours, remove the lid and take the chicken out of the pot, transferring it to a bowl. Strain the liquid through a sieve into a large bowl, discarding the parsley sprigs. Wipe out the pot and return it to the stove.

Shred the Chicken:

Remove the skins from the chicken thighs and discard them. Pick the chicken from the bones, shredding the meat into bite-sized pieces. Add the shredded chicken back into the broth.

Start the Soup:

Heat the olive oil in the pot over medium heat. Add the diced onion and celery, cooking for 5 minutes until softened. Add the Cancale seasoning salt (or your preferred seasoning) and toss to coat the vegetables. Taste and adjust the seasoning as needed.

Simmer the Soup:

Add the pearl couscous to the pot and cook for 2 minutes. Pour in the chicken stock and shredded chicken. Bring to a boil, then reduce the heat and let the soup simmer uncovered for 15 minutes, or until the couscous is tender. Taste and season with salt and pepper as needed.

Finish the Soup:

Add the fresh dill and lemon juice to the pot, simmering for an additional 5 minutes to allow the flavors to meld together.

Serve:

Ladle the soup into bowls and garnish with dukkah, oyster crackers, or saltines. Scatter fresh dill on top and drizzle each bowl with a touch of extra virgin olive oil. Serve and enjoy!

Servings and Timing

Servings: 6

Prep time: 5 minutes

Cook time: 30 minutes

Inactive time: 2 hours (for simmering the chicken stock)

Total time: 2 hours 35 minutes

Variations

Add more vegetables: To make the soup even heartier, I can add more veggies like carrots, zucchini, or spinach for extra color and nutrition.

Gluten-Free Version: If I need a gluten-free option, I can swap the pearl couscous for gluten-free pasta or rice.

Herb Swap: While I love the combination of lemon and dill, I can easily swap in other herbs like thyme or basil if I prefer different flavors.

Storage/Reheating

Storage: This soup stores well in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making the leftovers even tastier!

Reheating: To reheat, I simply warm it on the stovetop over medium heat, adding a little extra water or broth to adjust the consistency if needed.

FAQs

Can I use boneless chicken instead of bone-in chicken?

Yes, you can use boneless skinless chicken breasts or thighs if you prefer. Just be sure to adjust the cooking time for the chicken, as boneless pieces will cook faster.

Can I use a store-bought broth instead of homemade?

Absolutely! If you’re short on time, using store-bought chicken broth will work just fine. Just be sure to adjust the seasoning to taste, as store-bought broths can sometimes be saltier.

Can I make this soup in a slow cooker?

Yes, you can! Place the chicken, parsley, onion, celery, and water into a slow cooker and cook on low for about 4 hours. Afterward, shred the chicken, strain the stock, and follow the rest of the recipe for adding couscous, seasonings, and finishing the soup.

Can I freeze this soup?

Yes, this soup freezes well! I recommend freezing the soup without the couscous if you plan to store it for a longer period. Add the couscous fresh when reheating.

What should I serve with this soup?

This soup is wonderful on its own, but I love pairing it with a side of crusty bread or a light salad. You can also enjoy it with some crackers or dukkah for added crunch!

Conclusion

This Lemon Chicken Couscous Soup is an easy and flavorful way to enjoy a comforting meal. The slow-simmered chicken broth, paired with tender chicken, fresh herbs, and zesty lemon, creates a soup that’s both soothing and satisfying. The addition of pearl couscous makes it hearty, while the dill and lemon keep it fresh and vibrant. Whether for a cozy weeknight or a family dinner, this soup is sure to become a new favorite!

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Lemon Chicken Couscous Soup Recipe

Lemon Chicken Couscous Soup Recipe

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This Lemon Chicken Couscous Soup is a simple, comforting dinner with a light, flavorful broth, tender chicken, and pearl couscous. Fresh lemon and dill elevate the soup to a bright, zesty level, making it the perfect cozy meal that’s easy to prepare and satisfying.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

8 bone-in, skin-on chicken thighs

Water

1 small bunch fresh parsley

1 tablespoon olive oil

1 yellow onion, peeled and diced

4 ribs celery with leaves, trimmed and diced

Cancale seasoning salt to taste (or garlic pepper, lemon pepper, herbes de Provence, or your favorite seasoning salt)

1 cup pearl couscous

⅓ cup fresh dill, roughly chopped (plus more for serving)

1 lemon, juiced

Salt and pepper to taste

Dukkah, oyster crackers, or saltines for serving

Extra virgin olive oil for garnish

Instructions

  1. Place the chicken thighs in a 3.5-quart pot, season with salt, and top with parsley sprigs. Cover with water.
  2. Bring the water to a boil, then reduce heat, cover, and simmer for 2 hours. Remove the lid and take the chicken out. Strain the liquid through a sieve and discard the parsley. Wipe out the pot and return it to the stove.
  3. Remove the skins from the chicken thighs and shred the meat. Return the shredded chicken to the broth.
  4. Heat olive oil in the pot over medium heat. Add the diced onion and celery, cooking for 5 minutes until softened. Add seasoning salt and adjust the seasoning as needed.
  5. Add the pearl couscous and cook for 2 minutes. Pour in the chicken stock and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the couscous is tender. Season with salt and pepper to taste.
  6. Add fresh dill and lemon juice, simmer for 5 more minutes to meld the flavors.
  7. Ladle into bowls and garnish with dukkah, oyster crackers, or saltines. Drizzle with extra virgin olive oil and top with more fresh dill.

Notes

  • Add More Vegetables: Add carrots, zucchini, or spinach for extra color and nutrition.
  • Gluten-Free Version: Swap pearl couscous for gluten-free pasta or rice.
  • Herb Swap: Swap dill for thyme or basil if preferred.
  • Storage: Store in an airtight container in the fridge for up to 3 days. The soup gets better with time!
  • Reheating: Reheat on the stovetop over medium heat, adding extra water or broth if needed.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 2g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 60mg

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