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!
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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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