Lemon Chicken Couscous Soup

Lemon Chicken Couscous Soup is a bright and cozy dish that combines tender chicken, pearl couscous, and fresh lemon in a flavorful broth. Light yet satisfying, it’s perfect for any season and comes together quickly with minimal fuss.

Why You’ll Love This Recipe

• Zesty and refreshing thanks to lemon juice and zest
• Hearty enough for a full meal, with protein and pasta in every spoonful
• Made in one pot for easy cooking and cleanup
• Customizable with vegetables, herbs, and garnishes

Ingredients

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

• 2 tablespoons olive oil or butter
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (optional)
• 6 cups low-sodium chicken broth
• 2 chicken breasts or thighs (boneless or bone-in)
• 1 cup pearl (Israeli) couscous
• 1 lemon (zest and juice)
• Salt and pepper to taste
• Fresh herbs: chopped parsley, dill, or chives
• Optional toppings: Parmesan, feta, or croutons

Directions

1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, celery, garlic, and ginger (if using). Sauté for 5–7 minutes until softened.
2. Pour in chicken broth and add chicken. Bring to a simmer and cook for 10–15 minutes, or until chicken is fully cooked.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the couscous and cook for 10–12 minutes, until the couscous is tender.
5. Add lemon zest and juice, season with salt and pepper, and stir in fresh herbs.
6. Serve hot, topped with cheese, croutons, or extra herbs if desired.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Vegetarian: Use veggie broth and chickpeas instead of chicken
• Greek-inspired: Add crumbled feta and a handful of baby spinach
• Gluten-free: Substitute rice or quinoa for couscous
• Extra lemony: Use preserved lemon or add more juice to taste

storage/reheating

• Store in the refrigerator for up to 4 days
• Reheat gently on the stove; add broth if it thickens
• Freeze without couscous if preparing ahead (add it fresh upon reheating)

FAQs

What kind of couscous should I use?

Pearl (Israeli) couscous is ideal for soups—it holds its shape and adds a nice texture.

Can I use rotisserie chicken?

Yes, just add it after the couscous is cooked and heat through.

Is the lemon overpowering?

No—it brightens the broth without dominating. Add gradually to your taste.

Can I use dried herbs?

Yes, though fresh herbs give the best flavor. Use half the amount if dried.

Can I cook couscous separately?

You can, especially if planning to store or freeze the soup.

What’s the best way to shred chicken?

Use two forks while the chicken is still warm, or shred by hand once cooled.

How do I avoid mushy couscous?

Don’t overcook it—10–12 minutes in simmering broth is plenty.

Can I add greens?

Yes, stir in spinach or kale during the last few minutes of cooking.

Is this good for colds?

Yes—the warm broth, lemon, and ginger are soothing and refreshing.

What’s a good garnish?

A sprinkle of Parmesan, a spoonful of Greek yogurt, or chopped fresh herbs.

Conclusion

Lemon Chicken Couscous Soup is the ultimate comfort dish—light yet filling, zesty yet soothing. It’s quick to prepare, full of nourishing ingredients, and endlessly adaptable to your preferences. Whether you’re feeling under the weather or simply craving something warm and satisfying, this soup is sure to hit the spot.

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