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Lemon Chicken Couscous Soup_Comforting Dinner Recipe_MidPage – 1

Lemon Chicken Couscous Soup

This lemon chicken couscous soup is such a simple, comforting dinner recipe. Making homemade stock on a weeknight can be daunting, but this recipe keeps it easy!
4.40 from 23 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Inactive time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 6
Calories: 564kcal

Equipment

  • Large pot with lid
  • Sieve

Ingredients

  • 8 bone-in skin-on chicken thighs
  • Water
  • 1 small bunch fresh parsley
  • 1 tablespoon olive oil
  • 1 yellow onion peeled and diced
  • 4 ribs celery with leaves trimmed and diced
  • Cancale seasoning salt to taste or use garlic pepper, lemon pepper, herbes de Provence, or your favorite seasoning salt
  • 1 cup pearl couscous
  • ⅓ cup fresh dill roughly chopped, plus more for serving
  • 1 lemon juiced
  • Salt and pepper to taste
  • Dukkah oyster crackers, or saltines for serving
  • Extra virgin olive oil for garnish

Instructions

Prepare the stock:

  • Place the chicken thighs in a 3.5-quart pot. Season all over with salt and place the parsley sprigs on top. Cover with water. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
  • After 2 hours, remove the cover, remove the chicken from the pot, and transfer it to a bowl. Strain the liquid through a sieve into a large bowl. Discard the parsley sprigs, wipe out the pot, and return it to the stove.
  • Remove the skins from the chicken thighs and discard. Pick the chicken from the bones and shred the meat into bite-sized pieces. Transfer the meat to the bowl of broth. Discard the bones.

Start the soup:

  • Heat the olive oil in the pot over medium heat. Add the onion and celery and cook for 5 minutes until it softens. Add the Cancale or your favorite seasoning salt and toss to coat. Taste and adjust seasoning as needed.

Simmer the soup:

  • Add the pearl couscous to the pot and cook for 2 minutes. Pour in the stock and chicken. Bring to a boil and then reduce heat and simmer, uncovered, for 15 minutes or until the couscous is tender. Taste and season with salt and pepper.

Finish the soup:

  • Add the fresh dill and lemon juice to the pot and simmer for 5 minutes.

To serve:

  • Ladle the soup into bowls. Garnish with dukkah or oyster crackers and serve with fresh dill scattered on top. Drizzle each bowl with a touch of extra virgin olive oil. Enjoy!

Nutrition

Calories: 564kcal | Carbohydrates: 26g | Protein: 35g | Fat: 35g | Sodium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin C: 13mg
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