Introduction

Hey there, soup lover! If there’s one thing that brings me right back to feeling warm, cozy, and completely taken care of, it’s a big bowl of comforting chicken soup. There’s just something magical about it, isn’t there? It’s the kind of food that heals the soul, warms you from the inside out, and makes everything feel a little bit brighter. But sometimes, you want that classic comfort with a little twist, a little lift. And that’s exactly what this Lemon Chicken Couscous Soup is all about!

This recipe takes everything you love about classic chicken soup and infuses it with the zesty, bright flavor of lemon and the delightful chewiness of pearl couscous. It’s surprisingly easy to pull together, doesn’t require hours simmering on the stove (though you totally could if you wanted!), and is just bursting with fresh flavors thanks to the herbs. Trust me, this is a soup that’s going to earn a permanent spot in your recipe rotation. It’s comforting, it’s vibrant, and it’s guaranteed to make you feel good.

Why You’ll Love This Recipe

Ready to fall in love with your new favorite soup? Here’s why this Lemon Chicken Couscous Soup is so special:

Fast (for a homemade soup!): While not instant, it comes together quicker than many traditional chicken soups.
Easy: Simple steps, straightforward ingredients. Perfect for weeknights!
Giftable (maybe!): It makes a wonderful meal to share with a friend who needs a little comfort.
Crowd-pleasing: Everyone loves chicken soup, and the lemon and couscous make it extra special.

Ingredients

Gathering your ingredients is the first step to soup bliss! Here’s what you’ll need:

8 Bone-in, skin-on Chicken thighs: These are my secret weapon for a flavorful broth without needing to buy extra bones. The skin and bone add so much depth!
4 Celery ribs with leaves: Don’t toss those leaves! They add extra celery flavor to the broth. Just give them a good wash and chop them up with the ribs.
1/3 cup fresh Dill: The bright, slightly anise-like flavor of dill is divine with lemon and chicken. Fresh is a must here!
1 Lemon: We’ll use both the zest and the juice for that signature sunny flavor.
1 small bunch fresh Parsley: Classic, fresh, and essential for that vibrant, herbaceous finish.
1 Yellow onion: A soup staple! Adds sweetness and body to the broth.
1 cup Pearl couscous: These little spheres are technically pasta, and they add a lovely chewiness that makes the soup feel more substantial and fun to eat.
Cancale seasoning salt: This is a really unique salt blend, often with seaweed or other minerals, bringing a lovely depth of flavor. If you don’t have it, flaky sea salt or a good quality sea salt will work, but I highly recommend seeking this out if you can!
Salt & Pepper: For seasoning the chicken and adjusting the soup later.
1 tbsp Olive oil: For searing the chicken and starting our flavor base.
Extra virgin Olive oil: A drizzle at the end adds a lovely richness and enhances the flavors.
Water: The base of our beautiful broth!

How to Make It

Alright, let’s get this soup simmering! It’s simpler than you might think.

Get started with the chicken: Pat your chicken thighs dry with paper towels – this helps get a good sear. Sprinkle them generously with salt and pepper, and maybe a little of that Cancale seasoning salt too if you like! Heat the 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down first, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip them and sear the other side for another 3-5 minutes. Don’t worry about cooking them through at this stage; we just want to build flavor and color.
Build the broth base: While the chicken is searing (or after you remove it briefly), roughly chop half the onion and a couple of the celery ribs (including leaves). Add these to the pot with the chicken (or back into the pot after removing the chicken). No need for perfect cuts, they’ll get strained out later. Add about 8-10 cups of cold water, enough to cover the chicken generously. Bring it to a boil, then reduce the heat to low, cover, and simmer gently for about 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone.
Prep the chicken and broth: Carefully remove the chicken thighs from the pot and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids (onion, celery, bones, skin). You now have a beautiful homemade chicken broth! Once the chicken is cool enough to handle, shred the meat from the bones using two forks, discarding the bones and skin.
Add the fresh veggies and herbs: Finely chop the remaining half of the onion, celery ribs, most of the dill, and most of the parsley. Return the strained broth to the pot and bring it back to a simmer. Add the finely chopped onion and celery to the simmering broth. Cook for about 5-7 minutes until they start to soften.
Cook the couscous: Stir the pearl couscous into the soup. Cook according to package directions, usually about 8-10 minutes, until the couscous is tender but still has a nice chew. Be careful not to overcook it, or it can get mushy.
Finish it up: Stir the shredded chicken back into the soup. Add the chopped dill and parsley. Now for the lemon magic! Zest the entire lemon directly into the soup, then squeeze in the juice of about half the lemon (or more, to taste). Season the soup generously with Cancale seasoning salt (or sea salt) and pepper. Taste and adjust seasoning as needed. You want it bright and flavorful!
Serve with love: Ladle the hot soup into bowls. Finish each serving with a drizzle of extra virgin olive oil and a sprinkle of reserved fresh dill or parsley, and maybe a little extra lemon zest if you’re feeling fancy. Enjoy that burst of sunshine!

Substitutions & Additions

This soup is super forgiving and adaptable! Here are some ideas to make it your own:

Chicken: You can use boneless, skinless thighs or breasts (adjust simmering time) or even pre-cooked rotisserie chicken for an even faster soup.
Couscous: Israeli couscous (pearl couscous) is traditional here, but you could use orzo pasta, small pasta shapes like ditalini, or even rice (though cooking time will vary).
Veggies: Add chopped carrots, leeks, zucchini, or a handful of spinach or kale in the last few minutes.
Herbs: Not a dill fan? Increase the parsley or try adding fresh mint or chives.
Spices: A pinch of turmeric or ginger can add warmth and color.
Creaminess: Stir in a splash of heavy cream or a swirl of Greek yogurt or sour cream just before serving for a richer soup.

Tips for Success

Want to make sure your soup turns out perfectly? Keep these tips in mind:

Don’t skip searing the chicken! That initial browning adds so much flavor to the broth.
Use cold water when starting the broth. This helps draw out the impurities and flavor from the chicken more slowly, resulting in a clearer, more flavorful broth.
Taste, taste, taste! Seasoning is key, especially with the salt and lemon. Adjust until it tastes just right to you. I find I often add more lemon juice than I think I’ll need, as it really brightens everything up.
Watch the couscous. It cooks relatively quickly. Undercooked is better than mushy! It will continue to absorb liquid slightly as it sits.
Prep ahead: You can chop all your vegetables and herbs ahead of time. You could even cook and shred the chicken and make the broth the day before. Then, just reheat the broth, add the fresh veggies/herbs and couscous, then the chicken.

How to Store It

This soup makes great leftovers!

Once cooled, transfer the soup to airtight containers. It will keep in the refrigerator for 3-4 days. The couscous will absorb more liquid as it sits, so you might need to add a splash of water or chicken broth when reheating. Reheat gently on the stovetop or in the microwave.

Freezing: You can freeze this soup, but be aware that the couscous texture might change slightly upon thawing. Freeze in single-serving portions for easy reheating. Thaw overnight in the fridge and reheat gently, adding liquid if needed. It should keep well in the freezer for up to 2-3 months.

FAQs

Got questions? I’ve got (brief) answers!

Can I use store-bought broth?

Absolutely! While making your own broth from the chicken thighs adds extra flavor, quality store-bought low-sodium chicken broth is a great shortcut. Just adjust the salt accordingly.

Is this soup gluten-free?

Pearl couscous is made from wheat, so this specific recipe is not gluten-free. You could substitute rice or quinoa for a gluten-free option, adjusting cooking times as needed.

What is Cancale seasoning salt?

It’s a type of sea salt from Cancale, France, often harvested in a way that incorporates minerals or even seaweed, giving it a unique, slightly complex briny flavor. If you can’t find it, a good quality flaky sea salt or French ‘Fleur de Sel’ would be lovely, or just use your favorite sea salt.

Can I make it vegetarian?

You could adapt this by using vegetable broth and adding chickpeas or white beans instead of chicken, but the flavor profile would be quite different without the chicken broth base.

Cozy Lemon Chicken Couscous Soup

This recipe takes everything you love about classic chicken soup and infuses it with the zesty, bright flavor of lemon and the delightful chewiness of pearl couscous. It’s surprisingly easy to pull together, doesn't require hours simmering on the stove, and is just bursting with fresh flavors thanks to the herbs. It's comforting, vibrant, and guaranteed to make you feel good.

Print Recipe Pin Recipe

Cook Time 40

Equipment

Large pot or Dutch oven
Fine-mesh sieve
Forks for shredding chicken

Ingredients

Hauptzutaten

8 Bone-in, skin-on Chicken thighs secret weapon for a flavorful broth; skin and bone add depth
4 Celery ribs with leaves; don't toss leaves, add extra celery flavor; chop with ribs
0.33 cup fresh Dill bright, slightly anise-like flavor; fresh is a must
1 Lemon use both the zest and the juice
1 small bunch fresh Parsley classic, fresh, essential for a vibrant, herbaceous finish
1 Yellow onion soup staple; adds sweetness and body
1 cup Pearl couscous add a lovely chewiness; technically pasta
Cancale seasoning salt unique salt blend; flaky sea salt or good quality sea salt will work as substitute
Salt
Pepper
1 tbsp Olive oil for searing the chicken and starting flavor base
Extra virgin Olive oil a drizzle at the end adds richness and enhances flavors
Water the base of the broth (about 8-10 cups needed to generously cover chicken)

Instructions

Pat your chicken thighs dry with paper towels. Sprinkle them generously with salt and pepper, and maybe a little of that Cancale seasoning salt too if you like! Heat the 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down first, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip them and sear the other side for another 3-5 minutes.
While the chicken is searing (or after you remove it briefly), roughly chop half the onion and a couple of the celery ribs (including leaves). Add these to the pot with the chicken (or back into the pot after removing the chicken). Add about 8-10 cups of cold water, enough to cover the chicken generously. Bring it to a boil, then reduce the heat to low, cover, and simmer gently for about 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone.
Carefully remove the chicken thighs from the pot and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids (onion, celery, bones, skin). You now have a beautiful homemade chicken broth! Once the chicken is cool enough to handle, shred the meat from the bones using two forks, discarding the bones and skin.
Finely chop the remaining half of the onion, celery ribs, most of the dill, and most of the parsley. Return the strained broth to the pot and bring it back to a simmer. Add the finely chopped onion and celery to the simmering broth. Cook for about 5-7 minutes until they start to soften.
Stir the pearl couscous into the soup. Cook according to package directions, usually about 8-10 minutes, until the couscous is tender but still has a nice chew. Be careful not to overcook it, or it can get mushy.
Stir the shredded chicken back into the soup. Add the chopped dill and parsley. Zest the entire lemon directly into the soup, then squeeze in the juice of about half the lemon (or more, to taste). Season the soup generously with Cancale seasoning salt (or sea salt) and pepper. Taste and adjust seasoning as needed. You want it bright and flavorful!
Ladle the hot soup into bowls. Finish each serving with a drizzle of extra virgin olive oil and a sprinkle of reserved fresh dill or parsley, and maybe a little extra lemon zest if you're feeling fancy. Enjoy that burst of sunshine!

Notes

Tips for Success: Don't skip searing the chicken for flavor. Use cold water when starting the broth for a clearer result. Taste and adjust seasoning often, especially salt and lemon. Watch the couscous to avoid overcooking. Prep ahead by chopping veggies/herbs, cooking/shredding chicken, and making broth the day before.
Storage: Cool completely, transfer to airtight containers. Keeps in the refrigerator for 3-4 days. Couscous absorbs liquid; add water/broth when reheating. Reheat gently on stovetop or microwave.
Freezing: Can freeze, but couscous texture may change slightly. Freeze in single portions for 2-3 months. Thaw overnight in fridge, reheat gently, add liquid if needed.
FAQs: Store-bought low-sodium chicken broth can be used as a shortcut. This recipe is not gluten-free due to pearl couscous (made from wheat); substitute rice or quinoa for gluten-free. Cancale seasoning salt is a unique sea salt from France; substitute with flaky sea salt or good quality sea salt. Can be adapted to vegetarian with vegetable broth and beans/chickpeas, but flavor will differ significantly.