Lemon Chicken Couscous Soup

This lemon chicken couscous soup is my favorite hack for getting all the depth of homemade stock on a random weeknight. The broth is bright and soothing, the chicken falls right off the bone, and every spoonful tastes like pure comfort with a sunny lemon twist. It is that reliable meal I turn to when I want something cozy but not heavy.

I first tossed this together on a night when everyone needed something nourishing but easy It quickly became the only chicken soup my best friend asks for when she is under the weather or homesick

Ingredients

• Bone-in skin-on chicken thighs: for the richest broth and easy shredding look for plump moist pieces without bruising
• Water: this is your stock base so use filtered if possible for a cleaner taste
• Fresh parsley: gives a gentle herby lift and balances out the richness use vibrant bunches for the best flavor
• Olive oil: for sautéing and drizzling go with a good extra virgin if you can
• Yellow onion: brings sweetness and body to the broth pick ones that feel heavy for their size
• Celery with leaves: adds a delicate earthiness and aroma make sure the stalks are crisp
• Favorite seasoning salt: lifts everything try garlic pepper or a citrusy mix for a little zing
• Pearl couscous: makes the soup feel hearty and unique avoid the tiny sizes for best texture
• Fresh dill: adds freshness and the classic soup accent grab bright green fronds with no wilting
• Lemon juice: for that signature brightness squeeze right before using
• Salt and pepper: to taste always taste before serving
• Dukkah, oyster crackers or saltines: give crunch at serving add whichever you love most
• Extra virgin olive oil: for a pretty finish and hit of flavor

Step-by-Step Instructions

Prepare the Stock:

Place chicken thighs in a large pot and season them all over with salt Nestle parsley sprigs on top Cover with enough water to submerge everything Bring this up to a boil over high heat then reduce to a gentle simmer Cover and let it cook away for about two hours this is when magic happens

Strain and Shred the Chicken:

After two hours pull out the chicken and place it in a bowl Pour the liquid through a sieve into another large bowl Discard the wilted parsley and wipe out your pot so you have a clean base for the next steps Peel off and discard the chicken skin then pull the meat from the bones into bite sized shreds Return the chicken to your strained broth

Sauté the Aromatics:

Heat olive oil in the same pot over medium heat Add diced onion and celery sauté for about five minutes until everything softens Stir in your seasoning salt and let those flavors bloom Taste to adjust the seasoning so everything feels balanced

Simmer with Couscous:

Add pearl couscous to the softened onion and celery Let it cook for two minutes while stirring this helps toast it slightly for a nutty pop Pour in your homemade stock and shredded chicken Bring the whole pot to a gentle boil reduce heat and simmer uncovered for about fifteen minutes until the couscous turns perfectly tender

Finish with Freshness:

Toss in chopped fresh dill and squeeze in lemon juice Simmer for another five minutes so the dill wilts but still pops green and the soup smells lemony and bright

Serve and Enjoy:

Ladle the finished soup into warm bowls Top with a handful of dukkah or crackers fresh dill fronds and a delicate drizzle of extra virgin olive oil

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The first time I made this I was amazed at how simple chicken thighs could create such rich broth I never skip the dill because as soon as it hits the hot soup the scent reminds me of backyard summer dinners with my grandmother It is my favorite finishing touch

Storage Tips

This soup keeps in the fridge for up to four days in a sealed container The couscous will absorb more broth over time so add a splash of water before reheating for the ideal texture You can freeze portions in individual containers the chicken stays tender and the dill flavor holds well

Ingredient Substitutions

No pearl couscous Use small pasta like orzo or even cooked rice Instead of dill try chopped chives or parsley for a different herbal finish Boneless chicken thighs work as a shortcut but you will miss some of the deep flavor Homemade seasoning salt lets you amp up the lemon or garlic notes

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Serving Suggestions

This soup is hearty enough to be a meal on its own but a slice of crusty bread makes it even better I love pairing it with a lemony salad or simple steamed vegetables The dukkah on top adds a savory crunchy finish but even plain oyster crackers do the trick

Cultural Context

Many Mediterranean and Middle Eastern kitchens have their own versions of chicken and lemon soup with grains Couscous brings the North African touch and the fresh herbs nod to Greek and Ottoman traditions This kind of soup always tastes like care in a bowl to me and no two recipes are quite the same

Frequently Asked Questions About the Recipe

→ What cut of chicken works best?

Bone-in, skin-on thighs provide a flavorful stock and tender meat. You can substitute chicken breasts, but thighs add more richness.

→ How do you keep couscous from going mushy?

Add pearl couscous toward the end of simmering and cook until just tender to preserve its texture.

→ Can different herbs be used instead of dill?

Yes, parsley, chives, or tarragon make great alternatives. Dill adds a unique flavor, but feel free to use your favorites.

→ Is homemade stock necessary?

Homemade stock brings deeper taste, but you can use store-bought low-sodium chicken broth for convenience.

→ What garnishes go well with this soup?

Try a sprinkle of dukkah, extra fresh dill, or a drizzle of olive oil. Oyster crackers or saltines also add crunch.