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.
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.
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.