Go Back
Lemon Chicken Couscous Soup Recipe
Ash Tyrrell

Lemon Chicken Couscous Soup Recipe

I made this lemon chicken couscous soup on a rainy afternoon when I needed something light but comforting. I love how the bright lemon flavor wakes up the whole dish without making it heavy. When I served it, everyone commented on how fresh and cozy it tasted at the same time.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – Used to sauté vegetables and build the base flavor. A good-quality olive oil enhances overall taste.
  • 1 pound boneless skinless chicken breasts – Lean and tender protein that cooks quickly and shreds easily in soup. Chicken thighs can also be used for extra richness.
  • 1 medium onion diced – Adds natural sweetness and depth as it cooks down. Yellow onions work best for soups.
  • 2 carrots sliced – Provide subtle sweetness and color, balancing the lemon flavor.
  • 2 celery stalks chopped – Adds classic soup aroma and a light crunch.
  • 3 garlic cloves minced – Fresh garlic gives brighter flavor than jarred versions. Add it after onions cook so it doesn’t burn.
  • 6 cups low-sodium chicken broth – Forms the soup base while letting you control salt levels. Homemade broth works beautifully if available.
  • ¾ cup uncooked couscous – Cooks quickly and adds light texture without making the soup heavy like pasta or rice. Use regular couscous for best texture.
  • Juice of 2 fresh lemons – Provides the signature fresh flavor. Fresh lemons are far better than bottled juice.
  • Zest of 1 lemon – Adds extra citrus aroma without extra acidity.
  • 1 teaspoon dried oregano – Adds subtle Mediterranean flavor that complements lemon.
  • ½ teaspoon dried thyme – Enhances the savory depth of the soup.
  • ¾ teaspoon salt – Adjust according to taste and broth saltiness.
  • ½ teaspoon black pepper – Balances brightness with mild warmth.
  • 2 cups baby spinach or chopped fresh spinach – Adds freshness and color at the end of cooking. Fresh spinach works better than frozen to avoid excess liquid.
  • 2 tablespoons chopped fresh parsley – Adds brightness and freshness just before serving.
  • Optional: ¼ teaspoon red pepper flakes – Adds gentle heat if you enjoy spice.

Method
 

  1. Heat olive oil in a large pot and cook onions, carrots, and celery until softened. Add garlic last to prevent burning. This creates a flavorful base for the soup.
  2. Add chicken breasts and chicken broth, then bring to a gentle boil. Let chicken cook until tender and fully cooked. This step infuses broth with savory chicken flavor.
  3. Remove cooked chicken and shred using two forks. Return shredded chicken to the pot so every spoonful has protein. The soup becomes heartier after shredding.
  4. Stir in couscous, oregano, thyme, salt, and pepper. Couscous cooks quickly and absorbs flavors. Let soup simmer briefly until couscous becomes tender.
  5. Stir in lemon juice, zest, and spinach just before serving. Spinach wilts quickly while lemon brightens flavor. Taste and adjust seasoning if needed.
  6. Top with fresh parsley and optional chili flakes before serving. Serve warm while flavors are vibrant. Enjoy immediately for best texture and taste.

Notes

  • I sometimes cook chicken separately and add it later when I want clearer broth.
  • I always add lemon at the end so flavor stays fresh and bright.
  • I avoid overcooking couscous since it continues softening in hot soup.
  • I like adding extra vegetables when cleaning out the fridge.
  • I sometimes drizzle a little olive oil on top before serving for richness.