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Lemon and chicken couscous soup is pure coziness with fresh tang from lemon and loads of comforting chicken. When I want something warm but don’t want to fuss, this is my go-to. Couscous makes it feel filling and homemade broth makes it taste like you worked all day even when you didn’t.
One night it poured rain and I cooked this for a group of friends We sat around talking for hours Now, I make this whenever anyone needs a little boost
Inviting Ingredients
- Extra virgin olive oil: Gives a silky finish and more flavor when drizzled at the end Pick a high quality one if you can
- Dukkah or oyster crackers: Crunchy topping for texture or stick to saltines for a classic touch
- Fresh dill: Pops in at the end for a burst of lemony green flavor Go for perky wispy stems
- Lemon: The juice brightens the whole pot Use the heaviest juiciest lemon you can find
- Salt and pepper: To taste Coarse and fresh cracked packs the biggest punch
- Pearl couscous: Chewy little pasta balls that plump in the broth Look for ones that are uniform
- Yellow onion: Lays down a base of flavor Look for firm ones without mushy spots
- Celery with leaves: Both the stalks and leaves add earthy flavor Bright green tops are the best
- Fresh parsley: Tossed in the broth for herby goodness Pick bunches with crisp leaves
- Bone in skin on chicken thighs: Delivers a rich homemade broth with barely any work Stick with plump thighs for the meatiest soup
- Seasoned salt or spice blend: Your favorite seasoning makes the flavor your own
- Olive oil: Sauté veggies in this for extra richness Choose a fruity one if you’ve got it
- Water: Start your broth with cold water every time
Simple Instructions
- Serve and Garnish:
- Scoop hot soup into bowls Drizzle extra virgin olive oil and top with crackers or dukkah Sprinkle some fresh dill before digging in
- Finish and Brighten:
- Add a handful of chopped dill and squeeze in the lemon Let it bubble for five extra minutes so the flavors shine through
- Simmer with Couscous:
- Stir in couscous and toast for a minute or two Pour all your shredded chicken and broth back in Bring it up to a boil, then simmer for fifteen minutes so the couscous softens and everything comes together Taste and toss in more salt or pepper if you want
- Sauté the Aromatics:
- Warm some olive oil over medium in the empty pot Chuck in onion and celery Cook five minutes until softened but not brown Sprinkle in your spice blend and toss it all around Builds that savory base
- Shred and Strain:
- Pull out the chicken carefully and let it cool Sieve out the herbs from the broth and wipe out your pot Peel the skin off the chicken and tear the meat up into bits Toss the bones and keep the good stuff
- Prepare the Stock:
- Lay chicken thighs in a big pot and sprinkle with salt Stack parsley over the top Pour cold water in until chicken’s covered by an inch Bring to a boil over high heat, then drop it to low Cover and let it bubble gently for two hours Don’t touch it – this is what makes the broth deep and yummy
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When I throw in the fresh dill at the end it always reminds me of being in my grandma’s kitchen She’d sneak in an extra pinch right before we ate so it tasted extra fresh
Leftover Storing Guide
Tuck leftovers in a sealed up container and pop it in the fridge for three days max Couscous might soak up extra broth so just splash in more water when you warm it up Soup keeps nicely in the freezer for a couple months Portion it out and you’re set
Switching It Up
If all you have are chicken breasts they’ll work but thighs make the broth richer No dill No problem Try extra parsley or tarragon Any small pasta can jump in for the couscous but check the cook time
Ways to Eat It
Pair this one with green salad or bread for dipping Give everyone lemon wedges and extra crackers or dukkah to top off their bowls however they want
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Backstory and Traditions
Lemon and chicken soup pops up in kitchens all over – like Greek avgolemono or Middle Eastern versions with lots of herbs or grains Simple chicken and lemon turn regular pantry stuff into something bright and sharing-worthy
Recipe FAQs
- → What chicken should I use?
If you want a fuller, richer taste, stick to chicken thighs that still have bones and skin. They make the best broth.
- → Can I swap out the couscous?
Pearl couscous is super creamy, but you can use orzo, any small pasta, or even rice instead if that’s what you’ve got.
- → How can I boost the lemony kick?
Squeeze in fresh lemon juice at the last minute for zingy flavor. Toss in some zest too if you want it even more lemony.
- → Any good toppings?
Try tossing on loads of dill, pour over some olive oil, and grab dukkah or crunchy crackers for a fun finish.
- → Do I really need homemade stock?
Homemade stock takes the flavor up a notch, but if you’re in a rush, a good boxed broth totally works too.