Print

Lemon Chicken Couscous Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and comforting soup featuring tender chicken, fluffy couscous, and vibrant lemon-herb flavors in a light, fragrant broth.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 6 cups (1.4 L) chicken broth
  • 1 cup shredded cooked chicken
  • ½ cup (85 g) Israeli (pearl) couscous
  • Zest and juice of 1 large lemon
  • 1 tsp dried thyme (or 2 tsp fresh)
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Optional: fresh dill for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté until softened, about 5 minutes.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Pour in chicken broth and stir in lemon zest, thyme, oregano, salt, and pepper. Bring to a gentle boil.
  4. Add couscous, reduce heat, and simmer until couscous is tender (about 8–10 minutes).
  5. Stir in shredded chicken and lemon juice; heat through for 2–3 minutes, adjust seasoning.
  6. Remove from heat, stir in chopped parsley (and dill, if using).
  7. Ladle into bowls and serve hot, with extra lemon wedges if desired.

Notes

  • Use leftover or rotisserie chicken to streamline prep.
  • Adjust lemon juice to taste—add more for extra brightness.
  • Substitute regular couscous, but reduce cooking time to 5 minutes.
  • Add baby spinach or kale at end for extra greens.
  • Freeze leftovers without couscous; stir in fresh couscous upon reheating for best texture.

Nutrition

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