Lemon Chicken Couscous Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Lemon Chicken Couscous Soup blends tender chicken, pearl couscous, and bright lemon in aromatic broth for cozy healing bowls perfect for cold days. Ready in 40 minutes, it serves 6 with fluffy couscous and zesty warmth.

Why This Recipe Works

Pearl couscous absorbs lemon flavor without mushiness. Fresh ginger adds immune boost. Parmesan rind deepens broth richness. Rotisserie chicken speeds prep dramatically. One-pot method minimizes cleanup.

Ingredients & Prep

Soup Base:

• 2 tbsp butter
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 cups cooked chicken, shredded

Broth & Finish:

• 8 cups chicken broth
• 1 parmesan rind (optional)
• 1¼ cups pearl couscous
• Zest + juice of 2 lemons
• ¼ cup fresh parsley, chopped
• Salt + pepper

Step-by-Step Instructions

1. Sauté onion, carrots, celery, garlic, ginger in butter 8 minutes.
2. Add broth + parmesan rind; boil. Stir in couscous; simmer 10-15 minutes.
3. Add chicken; heat through. Stir in lemon zest, juice, parsley.
4. Season; serve with crusty bread.

Flavor Variations

Storage Tips

Refrigerate 4 days; couscous absorbs so add broth when reheating. Freeze 2 months.

FAQs

Mushy couscous?
Don’t overcook; add at end.

Too tart?
Less lemon; more broth.

No pearl couscous?
Regular works; shorter cook.

Conclusion

Lemon Chicken Couscous Soup zesty-hugs colds cozy perfection.

Lemon Chicken Couscous Soup Recipe

Print Recipe

This bright lemon chicken couscous soup combines tender shredded chicken, fluffy pearl couscous, and fresh vegetables in a zesty lemon-herb broth. Comforting yet light, it’s ready in 30 minutes and perfect for chilly days.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion diced
• 3 carrots sliced
• 3 celery stalks sliced
• 3 garlic cloves minced
• 8 cups chicken broth
• 2 cups cooked chicken shredded
• 1 cup pearl couscous
• Juice of 2 lemons
• Zest of 1 lemon
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley chopped

Instructions

• 1. Heat olive oil in large pot over medium heat. Sauté onion, carrots, celery 5 minutes.
• 2. Add garlic, cook 1 minute. Pour in chicken broth, add thyme and bay leaf. Bring to boil.
• 3. Add couscous and simmer 8-10 minutes until tender.
• 4. Stir in shredded chicken, lemon juice, and zest. Simmer 5 minutes.
• 5. Remove bay leaf. Season with salt and pepper. Garnish with parsley.

Notes

• Use rotisserie chicken for quick prep.
• Pearl couscous holds shape better than regular.
• Brightens leftovers; add extra lemon before reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 4g
• Sodium: 950mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 55mg

Keywords: lemon chicken couscous soup, greek lemon chicken soup, chicken couscous soup