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Lemon Chicken Couscous Soup Recipe
Ben Carraoli

Lemon Chicken Couscous Soup Recipe

I recently made this lemon chicken couscous soup 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.
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Total Time 2 hours 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.