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Creamy Lemon Chicken and Couscous Soup

Creamy lemon chicken and couscous soup simmers tender chicken thighs and pearl couscous in a rich, lemon-bright broth. Finish with fresh parsley for a comforting soup with a silky texture and a lively citrus finish.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1 lb chicken thighs boneless, skinless
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup pearl couscous
  • 1 cup heavy cream
  • 1 tsp lemon zest finely grated
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil and butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, and pepper and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken thighs, thyme, and bay leaf, then bring to a gentle simmer, cover, and cook for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a plate and stir the pearl couscous into the soup.
  8. Simmer uncovered for 8 to 10 minutes, until the couscous is tender.
  9. Shred the chicken with two forks and return it to the pot.
  10. Remove and discard the bay leaf.
  11. Reduce the heat to low, gradually stir a ladleful of hot broth into the cream, then stir the warmed cream into the soup.
  12. Heat gently for 1 to 2 minutes without boiling.
  13. Remove the pot from the heat and stir in the lemon zest, lemon juice, and parsley.

Notes

For the silkiest texture, warm the cream gradually with hot broth before adding it to the soup, and avoid boiling after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and couscous may change texture. For a gluten-free variation, use a 1:1 gluten-free flour blend and gluten-free small pasta in place of the couscous.