I recently made this Lemon Chicken Couscous Soup Recipe on a chilly evening, and it instantly became one of my favorite comfort meals. I love how the fresh lemon brightens the rich, savory chicken broth without being overpowering.
Making the homemade stock felt surprisingly easy, even on a busy weeknight. When I served it, everyone raved about the flavor and freshness. This soup is light, satisfying, and perfect for any day you need a cozy meal in a bowl.
You can also enjoy similar desserts like Crème Brulee Heart Donuts Recipe for a sweet finish to your comforting dinner.
Ingredients Section
Each ingredient in this soup adds flavor, texture, or freshness. Using fresh herbs and quality chicken makes a big difference.
- 8 bone-in, skin-on chicken thighs – The skin and bones give the richest homemade stock. Thighs stay tender and flavorful.
- Water – Enough to cover the chicken for simmering into a light, flavorful broth.
- 1 small bunch fresh parsley – Adds herbaceous aroma during stock cooking.
- 1 tablespoon olive oil – For sautéing vegetables and building the soup’s base flavor.
- 1 yellow onion, peeled and diced – Sweetness and depth in the broth.
- 4 celery ribs with leaves, trimmed and diced – Adds classic soup aroma and texture.
- Seasoning salt to taste (fennel salt, lemon pepper, or garlic pepper) – Enhances flavor; customize to your liking.
- 1 cup pearl couscous – Provides tender, slightly chewy texture; cooks quickly in the soup.
- 1/3 cup fresh dill, roughly chopped (plus more for serving) – Bright, fresh flavor complements lemon perfectly.
- Juice of 1 lemon – Signature brightness and freshness.
- Salt and black pepper to taste – Balances and enhances all flavors.
- Dukkah, oyster crackers, or saltines for serving – Adds crunch and visual appeal.
- Extra virgin olive oil for garnish – Adds richness and a finishing touch.
Note: This recipe makes about 6 generous servings. You might also enjoy a light side like Cilantro Lime Pasta Salad Recipe alongside your soup for a fresh, zesty accompaniment.
Variations
This soup is versatile and can be adjusted to fit dietary needs or flavor preferences.
- Use skinless chicken thighs if you prefer lower fat.
- Swap pearl couscous with rice or quinoa for a gluten-free version.
- Add carrots, peas, or potatoes for more vegetables.
- Use lemon zest in addition to juice for extra citrus aroma.
- Sprinkle fresh herbs like thyme or chives to enhance herbal notes.
Cooking Time
This soup is surprisingly quick if you start with the stock ahead of time.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes (plus 2 hours for homemade stock if desired)
- Total Time: About 2 hours 40 minutes including stock
Equipment You Need
- Large soup pot with lid – For simmering chicken, stock, and soup together.
- Sieve – To strain the broth cleanly after cooking stock.
- Cutting board – For chopping vegetables and herbs.
- Sharp knife – Ensures precise, quick chopping.
- Ladle – For easy serving and portioning.
How to Make Lemon Chicken Couscous Soup Recipe?
This soup comes together in one pot, creating a rich, comforting meal. Preparing the ingredients in advance makes cooking stress-free.
Prepare the Stock
Place chicken thighs in a large pot, season with salt, and add parsley. Cover with water and bring to a boil, then reduce heat and simmer for 2 hours. This creates a flavorful homemade broth.
Shred the Chicken
Remove chicken from the stock, discard skins and bones, and shred meat into bite-sized pieces. Return shredded chicken to the strained broth. This makes the soup hearty and protein-packed.
Sauté Vegetables
Heat olive oil in a clean pot, then cook onion and celery until softened. Add seasoning salt and stir to coat. This builds the flavor base for the soup.
Cook the Couscous
Add pearl couscous to the vegetables and cook for 2 minutes. Pour in the chicken broth and shredded chicken, simmering until couscous is tender, about 15 minutes. Taste and adjust seasoning as needed.
Finish with Lemon and Dill
Stir in fresh dill and lemon juice, simmering for 5 minutes. The fresh herbs and citrus brighten the soup’s flavor. This step ensures the soup tastes fresh and vibrant.
Garnish and Serve
Ladle soup into bowls, topping with dukkah or crackers, extra dill, and a drizzle of olive oil. Serve hot and enjoy the comforting, fresh flavors.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks enhance the soup’s flavor and texture.
- I always simmer the stock longer for a deeper flavor.
- I add lemon juice at the end so the brightness is fresh and tangy.
- I avoid overcooking couscous to prevent mushiness.
- I like adding extra vegetables for a heartier meal.
- I drizzle a touch of olive oil on each serving for richness.
How to Serve Lemon Chicken Couscous Soup Recipe?
This soup is perfect on its own but pairs beautifully with sides. Serve with warm bread, saltines, or pita for soaking up the broth. A light green salad with lemon vinaigrette complements the citrus flavors. Garnish with fresh dill and cracked black pepper for an appealing presentation.
Nutritional Information
Here’s an approximate nutritional overview per serving.
- Calories: 564 kcal
- Protein: 35 g
- Carbohydrates: 26 g
- Fat: 35 g
Make Ahead and Storage
This soup stores well and can be made ahead for convenience.
Refrigerating
Keep leftovers in airtight containers in the refrigerator for up to 4 days. Reheating gently preserves flavor and texture.
Freezing
Freeze soup without couscous for best texture; add fresh couscous when reheating. It keeps well for up to 2 months.
Reheating
Warm gently on the stove or microwave, stirring occasionally. Add a splash of broth if the soup has thickened in storage.
Why You’ll Love This Recipe?
This lemon chicken couscous soup is a fresh, comforting meal that’s easy to prepare.
- Quick and easy – Minimal hands-on cooking makes it perfect for weeknights.
- Light yet hearty – Comforting broth and chicken without feeling heavy.
- Customizable – Adjust grains, vegetables, and seasonings to taste.
- Great for meal prep – Reheats well, making lunches and dinners easy.
- Fresh and flavorful – Bright lemon and herbs make it delicious year-round.
This Lemon Chicken Couscous Soup recipe delivers a fresh, cozy, and satisfying bowl of comfort that’s perfect for any time you want light yet hearty homemade soup.
Lemon Chicken Couscous Soup Recipe
Ingredients
Method
- Place chicken thighs in a large pot, season with salt, and add parsley. Cover with water and bring to a boil, then reduce heat and simmer for 2 hours. This creates a flavorful homemade broth.
- Remove chicken from the stock, discard skins and bones, and shred meat into bite-sized pieces. Return shredded chicken to the strained broth. This makes the soup hearty and protein-packed.
- Heat olive oil in a clean pot, then cook onion and celery until softened. Add seasoning salt and stir to coat. This builds the flavor base for the soup.
- Add pearl couscous to the vegetables and cook for 2 minutes. Pour in the chicken broth and shredded chicken, simmering until couscous is tender, about 15 minutes. Taste and adjust seasoning as needed.
- Stir in fresh dill and lemon juice, simmering for 5 minutes. The fresh herbs and citrus brighten the soup’s flavor. This step ensures the soup tastes fresh and vibrant.
- Ladle soup into bowls, topping with dukkah or crackers, extra dill, and a drizzle of olive oil. Serve hot and enjoy the comforting, fresh flavors.
Notes
- I always simmer the stock longer for a deeper flavor.
- I add lemon juice at the end so the brightness is fresh and tangy.
- I avoid overcooking couscous to prevent mushiness.
- I like adding extra vegetables for a heartier meal.
- I drizzle a touch of olive oil on each serving for richness.