If you’re on the hunt for a comforting yet bright dish that feels like a warm hug in a bowl, look no further than this Lemon Chicken Couscous Soup Recipe. It’s a beautiful balance of tender, flavorful chicken, hearty pearl couscous, and zesty lemon that wakes up your palate with every spoonful. The slow-simmered broth creates a deep, rich base while fresh herbs add a burst of freshness, making this soup a perfect option for any season. Once you try it, it will quickly become one of your most treasured recipes to share with family and friends.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but they work in harmony to give the soup its character—each adding essential layers of flavor, texture, or color that bring this recipe to life.
- 8 bone-in skin-on chicken thighs: These provide rich flavor to the broth and tender meat for the soup.
- Water to cover: Creates the soup’s base and allows the chicken to slowly infuse flavor while simmering.
- 1 small bunch fresh parsley: Adds a subtle herbaceous note and brightness during the broth simmering.
- 1 tablespoon olive oil: For sautéing veggies and adding a silky richness.
- 1 yellow onion, diced: Provides sweetness and depth when sautéed.
- 4 ribs celery, diced: Adds crunchy texture and aromatic freshness to the broth.
- Cancale seasoning salt to taste: A flavorful seasoning blend that enhances the soup’s savory profile.
- 1 cup pearl couscous: Its unique shape and size soak up flavors perfectly while adding body.
- 1/3 cup fresh dill, chopped: Brings a bright, slightly citrusy herbal note to the final dish.
- 1 lemon, juiced: Gives the soup its signature tang and balance.
- Salt and pepper to taste: Essential to rounding out all the flavors.
- Dukkah or oyster crackers for serving: Adds delightful crunch and complementary flavors when served.
- Extra virgin olive oil for garnish: A finishing touch that enriches each bowl with a luscious sheen and flavor.
How to Make Lemon Chicken Couscous Soup Recipe
Step 1: Simmer the Chicken to Create a Rich Broth
Start by placing the chicken thighs in a pot and seasoning them lightly with salt. Add the fresh parsley and cover everything with enough water. Bring this to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for two hours. This slow cooking transforms the water into a flavorful, nourishing broth while tenderizing the chicken meat beautifully.
Step 2: Prepare the Chicken and Broth for the Soup
Once the chicken is cooked, remove it and strain the broth carefully, discarding the parsley. Wipe out your pot so it’s clean and ready for the next steps. Carefully remove the skins and bones from the chicken, then shred the meat into bite-sized pieces. Return the shredded chicken to the broth for the next stage.
Step 3: Sauté the Vegetables and Build Flavor
Heat a tablespoon of olive oil in the pot, then add the diced onion and celery. Sauté them for about five minutes until they become soft and fragrant—this base is critical for building depth in your soup. Sprinkle in the Cancale seasoning salt and stir it all together to meld the flavors.
Step 4: Toast the Pearl Couscous
Add the pearl couscous straight into the vegetable mixture and toast it by stirring for about two minutes. This toasting step enhances the nuttiness of the couscous, giving the soup an extra layer of flavor that’s wonderfully satisfying.
Step 5: Combine and Simmer
Pour the broth and shredded chicken back into the pot with the toasted couscous and veggies. Bring everything to a boil and then reduce the heat to a gentle simmer. Let the soup cook for about 15 minutes so the couscous cooks through and absorbs those delicious flavors.
Step 6: Brighten with Lemon and Dill
Finally, season the soup with salt and pepper to taste. Stir in the fresh chopped dill and the freshly squeezed lemon juice, and let it simmer for another five minutes. This last step adds a fresh, vibrant kick that elevates the entire experience.
How to Serve Lemon Chicken Couscous Soup Recipe
Garnishes
Serving this soup with a drizzle of extra virgin olive oil right before eating adds a beautiful richness and silky texture to each spoonful. Scattering some fresh dill over the top not only looks stunning but heightens that herbaceous brightness. For an added crunch, sprinkle dukkah or oyster crackers on the side—they complement the dish perfectly.
Side Dishes
Since this Lemon Chicken Couscous Soup Recipe is robust and filling, light sides work best. A simple mixed green salad with a tangy vinaigrette keeps the meal balanced, while warm crusty bread invites you to scoop up every last drop of the broth. Roasted vegetables or a fresh cucumber salad are other great options that won’t compete with the soup’s delicate flavors.
Creative Ways to Present
Looking to impress guests? Serve the soup in individual rustic bowls, garnished with a lemon wedge for an interactive twist. You could also present it with a side plate of freshly baked pita chips for dipping. Another fun idea is to add a sprinkle of toasted nuts or seeds on top to introduce texture contrast. No matter how you present it, this soup will shine.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it into airtight containers. Stored in the refrigerator, it will stay fresh for up to three days. The flavors deepen as the soup rests, so leftovers taste even better the next day.
Freezing
This soup freezes wonderfully, making it a perfect meal prep option. Freeze portions in sturdy freezer-safe containers or bags for up to three months. Make sure to leave some headspace as the couscous expands slightly when frozen.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of water or broth to loosen it up. Avoid microwaving for best texture, but if you do, heat in short bursts and stir in between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide extra richness due to their fat content, boneless skinless chicken breasts can be used too. Just keep an eye on cooking time as breasts may cook and shred faster.
Is pearl couscous necessary or can I substitute with regular couscous?
Pearl couscous has a chewy texture that holds up well in soups. Regular tiny couscous can be used, but it will cook faster and create a different mouthfeel, so adjust cooking time accordingly.
Can I make this soup vegetarian?
For a vegetarian version, use vegetable broth and omit the chicken. Add hearty veggies like mushrooms or chickpeas to keep it filling, and keep the fresh herbs and lemon juice for brightness.
How do I adjust the soup if I want it spicier?
You can add a pinch of crushed red pepper flakes when sautéing the veggies or even a dash of hot sauce when serving. The lemon and dill will mellow the heat nicely, keeping the balance delightful.
What’s the best way to reheat the soup without losing texture?
Reheat the soup slowly on the stove over low heat, stirring occasionally. Adding a little extra broth or water will help the couscous stay plump and prevent it from drying out or becoming mushy.
Final Thoughts
There’s something truly special about this Lemon Chicken Couscous Soup Recipe—it’s cozy and satisfying, yet fresh and lively with every spoonful. Whether you’re making it for a family dinner or a comforting meal for yourself, it’s a dish that warms your heart and nurtures your soul. Give it a try soon, and I promise it will become one of your favorite recipes to turn to again and again.
Print
Lemon Chicken Couscous Soup Recipe
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
Description
This Lemon Chicken Couscous Soup is a comforting and flavorful dish featuring tender chicken thighs simmered in a fragrant broth with fresh herbs, pearl couscous, and a bright splash of lemon juice. Perfect for a hearty meal, this soup combines wholesome ingredients with easy steps to deliver warmth and zest in every bowl.
Ingredients
Chicken and Broth
- 8 bone-in skin-on chicken thighs
- Water to cover
- 1 small bunch fresh parsley
- Salt to taste
Sauté and Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 ribs celery, diced
- Cancale seasoning salt to taste
- 1 cup pearl couscous
Herbs and Finishing
- 1/3 cup fresh dill, chopped
- 1 lemon, juiced
- Salt and pepper to taste
For Serving
- Dukkah or oyster crackers
- Extra virgin olive oil for garnish
Instructions
- Prepare the broth: Place the chicken thighs in a large pot and season with salt. Add the fresh parsley and cover with water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours to develop a rich broth.
- Strain and clean the pot: Remove the chicken from the pot, strain the broth to remove parsley and impurities, discard the parsley, and wipe the pot clean for reuse.
- Shred the chicken: Remove and discard the chicken skins and bones, then shred the meat. Return the shredded chicken to the strained broth.
- Sauté aromatics: Heat olive oil in the cleaned pot over medium heat. Add diced onion and celery and sauté for 5 minutes until they soften and become fragrant.
- Add seasoning: Stir in Cancale seasoning salt to taste for additional flavor.
- Toast couscous: Add the pearl couscous to the sautéed vegetables and toast for about 2 minutes while stirring constantly to enhance its nutty flavor.
- Cook the soup: Pour in the chicken broth with the shredded chicken, bring to a boil, then reduce heat and simmer for 15 minutes until the couscous is tender.
- Season the soup: Taste and adjust seasoning with salt and pepper as desired.
- Finish with herbs and lemon: Stir in chopped fresh dill and freshly squeezed lemon juice, then simmer the soup for another 5 minutes to meld flavors.
- Serve and garnish: Ladle the soup into bowls and garnish with additional dill, a drizzle of extra virgin olive oil, and serve with dukkah or oyster crackers on the side for added crunch.
Notes
- Simmering the chicken for 2 hours helps create a deep, flavorful broth. You can speed this up by using a pressure cooker if desired, but the slow simmer is ideal for flavor.
- Adjust the seasoning salt and lemon juice according to your taste preferences to balance saltiness and acidity.
- Pearl couscous adds a unique texture; regular couscous can be substituted but may change cooking time.
- Dukkah or oyster crackers add a delightful crunch and nutty flavor as garnish; substitute with crusty bread if preferred.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
