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Lemon chicken couscous soup is pure comfort with zesty brightness from lemon and plenty of savory chicken. When I need something soothing but easy enough for a weeknight, I always turn to this recipe. The couscous adds heartiness and the homemade stock gives the soup rich depth with little effort.
One rainy evening I made this for friends and we ended up talking around the table late into the night. It is now the soup I reach for whenever anyone needs cheering up.
Ingredients
- Bone in skin on chicken thighs: Essential for rich savory homemade stock Look for thighs with plump meat and minimal bruising
- Water: This forms the broth using chicken and herbs Always use fresh cold water to start stock
- Fresh parsley: Gives bright herbal depth in the broth Try to choose a bunch with crisp green leaves
- Olive oil: Adds silkiness and depth to the sauté and to finish the soup Use a fruity extra virgin if possible
- Yellow onion: Begins the flavor base of the soup Choose an onion free of soft spots with papery skin
- Celery with leaves: Aromatic and earthy the leaves are packed with flavor too Seek out bright green stalks with fresh looking tops
- Seasoned salt or spice blend: This adds a burst of flavor throughout Use your favorite for a personalized twist
- Pearl couscous: Tiny pasta pearls that absorb broth and add texture Look for plump evenly sized couscous
- Fresh dill: Fresh dill brings a grassy lemony lift Opt for feathery vibrant sprigs
- Lemon: The juice gives each spoonful wonderful tang Use a juicy lemon that feels heavy for its size
- Salt and pepper: For seasoning always use freshly cracked for best flavor
- Dukkah or oyster crackers: Add a satisfying crunch with each bowl Choose your favorite crunchy topping or keep it simple with saltines
- Extra virgin olive oil: For drizzling this really elevates the finished bowl Try a high quality bottle if you have one
Step-by-Step Instructions
- Prepare the Stock:
- Place the chicken thighs in a large pot and season evenly with salt. Scatter the parsley sprigs over the top. Fill the pot with enough water to fully submerge the chicken by about one inch. Bring the pot to a boil over high heat then immediately reduce the heat to low. Cover and let simmer gently for two hours undisturbed. This slow simmer extracts tons of flavor from the chicken and herbs.
- Shred and Strain:
- Once the stock is ready remove the chicken pieces with tongs and transfer to a bowl to cool. Pour the broth out through a sieve into another bowl to remove the parsley solids. Wipe out the pot. Take the skin off the cooled chicken and pull the meat from the bones shredding it into bite sized pieces. Return this chicken to the bowl of strained broth and discard the bones.
- Sauté the Aromatics:
- Drizzle a tablespoon of olive oil in the now empty pot and place over medium heat. Add the onion and celery and cook gently for five minutes stirring often until softened but not browned. Sprinkle in your seasoning salt and toss to coat the vegetables evenly. The gentle sauté builds a savory flavor base.
- Simmer with Couscous:
- Add the pearl couscous to the pot and stir to toast for two minutes. Return all the stock and shredded chicken to the pot. Increase heat to bring just to a boil then lower to a gentle simmer. Let cook uncovered for fifteen minutes so the couscous becomes tender and soup flavors meld. Taste and season with more salt and pepper if needed.
- Finish and Brighten:
- Stir in the fresh dill and squeeze in the juice of one lemon. Simmer another five minutes letting the dill and lemon infuse the soup with fresh notes.
- Serve and Garnish:
- Ladle hot soup into bowls. Top each with a sprinkle of dukkah or crackers and a little more fresh dill. Finish with a drizzle of extra virgin olive oil right before serving.
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Every time I add the fresh dill at the end it takes me right back to making this in my grandmother’s kitchen Her trick was always to add a little extra just before serving for the brightest flavor possible
Storage Tips
Store leftover soup in airtight containers in the refrigerator for up to three days. Couscous may continue to absorb broth as it sits so add a splash of water when reheating to loosen the consistency. This soup also freezes beautifully portion it into containers and freeze for up to two months.
Ingredient Substitutions
You can swap chicken breasts for thighs if needed though thighs give a richer broth. If you do not have fresh dill try fresh tarragon or parsley for a different herbal accent. Any small pasta can stand in for pearl couscous but cooking times may vary slightly.
Serving Suggestions
This soup is perfect with a crisp green salad or a slice of crusty bread for dipping. Offer extra lemon wedges and a bowl of dukkah or crackers on the side so everyone can customize their bowl.
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Cultural and Historical Context
Chicken and lemon soups have roots across many cuisines such as the classic Greek avgolemono or Middle Eastern variations with herbs and grains. Lemon and fresh herbs turn humble staples into something vibrant and uplifting that brings people together.
Recipe FAQs
- → What kind of chicken works best?
Bone-in, skin-on chicken thighs provide richer flavor and a more nourishing broth than boneless cuts.
- → Can I use a different grain instead of couscous?
Pearl couscous gives a creamy texture, but you can substitute with orzo, small pasta shapes, or even rice.
- → How do I get the most lemon flavor?
Use fresh lemon juice stirred in at the end of cooking for the brightest citrus notes; add zest if you prefer a stronger kick.
- → What garnishes work well?
Sprinkle with fresh dill, a drizzle of extra virgin olive oil, and serve with dukkah or crackers for delightful crunch.
- → Is homemade stock necessary?
Homemade stock delivers deeper flavor, but a good quality store-bought broth can also be used for convenience.