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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

Find it online: https://cheftinaskitchen.com/lemon-chicken-couscous-soup-recipe/