What the heck is this?
This is hands down the most soul-warming, lip-smacking soup you never knew you needed. Picture this: tender shredded chicken swimming in a bright, lemony broth that’s been kissed with fresh dill and loaded with fluffy pearl couscous that soaks up all those incredible flavors. It’s like Greek avgolemono’s cooler, more approachable cousin who went to culinary school and came back with serious skills. This soup is sunshine in a spoon — comforting enough for sick days but fancy enough when your mother-in-law drops by unexpectedly. My husband literally said, “This tastes like vacation,” and honestly? He wasn’t wrong. It’s Mediterranean vibes without the plane ticket.
Why You’ll Love This Recipe
- Bright and comforting at the same time (how is that even possible?)
- Uses up leftover chicken like a boss
- Pearl couscous adds the perfect chewy texture
- Fresh dill makes everything taste gourmet
- Ready in 45 minutes, but tastes like you simmered it all day
- Naturally gluten-free if you use rice instead of couscous
- Makes your kitchen smell like a Greek island
The Good Stuff You’ll Need
For the Soup Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (the good stuff, not the sad box kind)
- 2 bay leaves
- 1 tsp dried oregano
For the Stars:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 1 cup pearl couscous (or Israeli couscous)
- Zest of 2 lemons
- Juice of 2 lemons (about 1/4 cup)
- 1/4 cup fresh dill, chopped (don’t even think about using dried)
- Salt and black pepper to taste
For the Finishing Touch:
- Extra fresh dill for garnish
- Cracked black pepper
- Good olive oil for drizzling
- Lemon wedges for serving
Let’s Do This
Step 1: Build That Flavor Base
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery — the holy trinity of soup goodness. Sauté for about 8 minutes until everything starts to soften and smell amazing. Add garlic and cook for another minute until fragrant.
Step 2: Bring on the Broth
Pour in the chicken broth, add bay leaves and oregano. Bring to a boil, then reduce heat and let it simmer for 15 minutes. This is where the magic starts happening — all those vegetables are releasing their flavors into that golden broth.
Step 3: Couscous Time
Add the pearl couscous to the simmering soup. Cook for about 10-12 minutes until the couscous is tender but still has a little bite. Don’t overcook it — nobody wants mushy couscous floating around.
Step 4: Chicken and Lemon Party
Stir in the shredded chicken and let it warm through for about 5 minutes. Remove from heat (this is important!) and then add the lemon zest, lemon juice, and fresh dill. The residual heat will warm everything without cooking the life out of that beautiful dill.
Step 5: Season Like a Pro
Taste and season with salt and pepper. Remember, you want that lemon to shine but not overpower everything else. Remove those bay leaves because nobody wants to bite into one of those.
Step 6: Serve and Impress
Ladle into bowls and top with extra fresh dill, cracked black pepper, and a drizzle of good olive oil. Serve with lemon wedges on the side because some people are lemon fiends (like me).
Serving Suggestions
This soup is perfect with warm pita bread or crusty sourdough for dipping. If you want to make it a full meal, serve with a Greek village salad (cucumber, tomatoes, olives, feta) and call it a Mediterranean feast. A crisp white wine like Assyrtiko or Pinot Grigio pairs beautifully.
Switch It Up
Make It Vegetarian: Skip the chicken and use vegetable broth. Add white beans or chickpeas for protein, and maybe some spinach at the end.
Grain Swap: Use orzo, rice, or even quinoa instead of couscous. Just adjust cooking times accordingly.
Herb Garden: Try fresh mint along with the dill, or substitute with fresh parsley and a bit of oregano.
Protein Switch: Use leftover turkey, or even cooked shrimp added in the last few minutes.
Creamier Version: Stir in a dollop of Greek yogurt or cream at the end for richness.
Make-Ahead Tips
This soup gets even better overnight as the flavors meld together. Store in the fridge for up to 4 days. The couscous will absorb more liquid as it sits, so add extra broth when reheating. You can freeze it for up to 3 months, but the couscous texture might change slightly.
Questions People Actually Ask
Q: Can I use regular couscous instead of pearl couscous? A: Regular couscous will turn to mush in soup. Stick with pearl/Israeli couscous, or substitute with orzo or small pasta shapes.
Q: My soup tastes flat. What’s wrong? A: You probably need more lemon juice and salt. Add them gradually until the flavors pop. Fresh herbs at the end make a huge difference too.
Q: Can I make this in a slow cooker? A: Sort of. Cook the vegetables and broth on low for 4 hours, add couscous and chicken in the last 30 minutes, then stir in lemon and dill off heat.
Q: What if I don’t have fresh dill? A: Fresh dill is really what makes this soup special, but you could substitute fresh parsley with a pinch of dried dill. Just won’t be quite the same magic.
Q: How do I know if I’ve added too much lemon? A: If it makes you pucker, you’ve gone too far. Add a bit more broth or a pinch of sugar to balance it out.
Print
Lemon Chicken Couscous Soup: Mediterranean Magic in a Bowl
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This is hands down the most soul-warming, lip-smacking soup you never knew you needed. Picture this: tender shredded chicken swimming in a bright, lemony broth that’s been kissed with fresh dill and loaded with fluffy pearl couscous that soaks up all those incredible flavors. It’s like Greek avgolemono’s cooler, more approachable cousin who went to culinary school and came back with serious skills. This soup is sunshine in a spoon — comforting enough for sick days but fancy enough when your mother-in-law drops by unexpectedly. My husband literally said, “This tastes like vacation,” and honestly? He wasn’t wrong. It’s Mediterranean vibes without the plane ticket.
Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (the good stuff, not the sad box kind)
- 2 bay leaves
- 1 tsp dried oregano
For the Stars:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 1 cup pearl couscous (or Israeli couscous)
- Zest of 2 lemons
- Juice of 2 lemons (about 1/4 cup)
- 1/4 cup fresh dill, chopped (don’t even think about using dried)
- Salt and black pepper to taste
For the Finishing Touch:
- Extra fresh dill for garnish
- Cracked black pepper
- Good olive oil for drizzling
- Lemon wedges for serving
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery — the holy trinity of soup goodness. Sauté for about 8 minutes until everything starts to soften and smell amazing. Add garlic and cook for another minute until fragrant.
Pour in the chicken broth, add bay leaves and oregano. Bring to a boil, then reduce heat and let it simmer for 15 minutes. This is where the magic starts happening — all those vegetables are releasing their flavors into that golden broth.
Add the pearl couscous to the simmering soup. Cook for about 10-12 minutes until the couscous is tender but still has a little bite. Don’t overcook it — nobody wants mushy couscous floating around.
Stir in the shredded chicken and let it warm through for about 5 minutes. Remove from heat (this is important!) and then add the lemon zest, lemon juice, and fresh dill. The residual heat will warm everything without cooking the life out of that beautiful dill.
Taste and season with salt and pepper. Remember, you want that lemon to shine but not overpower everything else. Remove those bay leaves because nobody wants to bite into one of those.
Ladle into bowls and top with extra fresh dill, cracked black pepper, and a drizzle of good olive oil. Serve with lemon wedges on the side because some people are lemon fiends (like me).
Notes
This soup is perfect with warm pita bread or crusty sourdough for dipping. If you want to make it a full meal, serve with a Greek village salad (cucumber, tomatoes, olives, feta) and call it a Mediterranean feast. A crisp white wine like Assyrtiko or Pinot Grigio pairs beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~320 kcal per serving
- Protein: ~28g